1 pkg. (15-16 oz.) white angel food cake mix
2 1/4 c. miniature marshmallows
1/2 c. milk
1/4 c. white or green creme de menthe
1/4 tsp. salt
6-10 drops green food color
2 c. whipping cream
1 oz. unsweetened chocolate
1/4 tsp. shortening

Bake cake mix as directed on package; cool. Remove from pan. Split cake to make 3 layers. (To split, mark side of cake with wooden picks and cut with long, thin serrated knife.)

Heat marshmallows and milk over medium heat about 5 minutes, stirring occasionally, until marshmallows are melted; remove from heat. Cool at room temperature for 20-25 minutes or until thickened. Stir in creme de menthe, salt and food color.

Beat whipping cream in chilled bowl until stiff. Fold into marshmallow mixture. Fill each layer with 1 cup of the filling. Frost side of cake with remaining filling. Heat chocolate and shortening until melted; drizzle chocolate mixture by teaspoonfuls around top edge of cake, allowing it to drizzle down side. Refrigerate until serving time. Refrigerate any remaining cake. 12 servings.