1 reg. white cake mix
2 egg whites
1 c. plus 3 tbsp. water
1/4 c. creme de menthe, divided
1 (16 oz.) can chocolate fudge topping
1 (8 oz.) carton frozen whipped topping, thaw
Mint leaves (optional)
Maraschino cherries (optional)

Combine cake mix, egg whites, water and 2 tbsp. creme de menthe. Beat 2 minutes at highest speed. Reduce speed to low; beat for 1 minute. Pour batter into a greased and floured 13x9x2 baking dish. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Let cake cool in pan.

Spread fudge topping with remaining 2 tbsp. creme de menthe; mix well. Spread over fudge topping. Cover and chill at least 2 hours. Cut into squares to serve. Garnish with mint leaves and maraschino cherries if desired.