1 box sour cream white cake mix
3/4 c. creme deMenthe ice cream topping
1 jar Kraft fudge ice cream topping
1 med. sized Cool Whip

(Mix will call for water, oil, and eggs).

Mix cake as directed on box. Add 1/2 cup creme deMenthe last. Bake as directed in 9 x 13 inch pan. When cool, spread with fudge topping. Add 1/4 cup creme deMenthe to Cool Whip. Mix until blended. Spread on cake. Refrigerate. Serves 12-15.