Use a Duncan Hines Devil's Food cake mix. Bake in two 8 or 9 inch round pans. Cut each in half, making 4 layers. Use a very sharp knife or wrap thread around each layer and pull.

FILLING:

1 env. (1 tbsp.) unflavored gelatin
1/4 c. cold water
1/3 c. white creme de cacao
1/2 c. green creme de menthe
2 c. whipping cream

Soften gelatin in the cold water. Heat together creme de cacao and creme de menthe. Add softened gelatin, stir until gelatin is dissolved. Cool. Whip cream, fold in gelatin mixture. Refrigerate 15 minutes.

Split layers (use thread). Spread whipped cream mixture between and on top of cake. Refrigerate until serving time. Make the day before - its even better.