2 1/4 c. mini marshmallows
1/2 c. milk
1/4 c. creme de menthe
1/4 tsp. salt
6 to 10 drops green food color
2 c. whipping cream
1 sq. (1 oz.) unsweetened chocolate
1/4 tsp. shortening
1 pkg. angel food cake mix

Bake angel food cake according to directions. Split angel food cake in 3 layers.

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

Beat cream in (chilled) bowl until stiff. Fold into marshmallow mixture. Stack layer, spreading top of each with 1 cup filling. Frost sides of cake with remainder of filling.

Melt chocolate with shortening, drizzle chocolate mixture around top edge of cake letting it run down sides. Refrigerate.