1 white cake mix
6 tbsp. creme de mint syrup
1 can thick hot fudge topping
8 oz. container Cool Whip
6 tbsp. creme de mint syrup

Bake cake according to package directions, subtracting 6 tablespoons of the water and adding 6 tablespoons of the mint syrup. Cool cake. Top with the fudge topping. Mix the Cool Whip with 6 tablespoon syrup and spread over fudge topping. Refrigerate.