1 pkg. sour cream white cake mix
3 tbsp. creme de menthe flavoring (or liquor)
1 (1 lb.) can chocolate syrup

TOPPING:

2 cartons whipping cream (or 1 (8 oz.) carton whipped topping)
2 tbsp. creme de menthe
Sugar to taste, if desired

Prepare cake mix as directed except substitute 3 tablespoons flavoring for 3 tablespoons water. Pour into 9 x 13 inch pan and bake according to package directions. While hot, punch holes in cake with fork. Pour can of chocolate syrup over. Refrigerate or freeze. Just before serving whip cream and blend in flavoring and sugar, if using. For whipped topping, blend in flavoring, spread on cake. Refrigerate leftovers.