2 1/4 cups all purpose flour
1 2/3 cups sugar
2/3 cup shortening
1 cup milk
1/4 cup white creme de menthe
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
5 egg whites
1 jar (6 oz) fudge topping
3 tablespoons white creme de menthe
4 drops green food coloring
1 (8 oz.) whip topping ~ thawed
In a large mixing bowl, beat flour, sugar, shortening, milk, 1/4 cup creme de menthe, baking powder, salt, and vanilla with electric mixer. Beat on low for 30 seconds, scraping sides of bowl constantly. Beat on high for 2 minutes, scraping bowl occasionally. Beat in egg whites on high 2 minutes, scraping occasionally. Pour cake batter into greased and flours 9x13 baking pan.
Bake at 350 degrees for 40 -45 minutes, or until cake springs back when touched or toothpick inserted into center comes out clean. Cool completely for about 1 hour.
Spread fudge topping over cake (you can heat it up a little to make it softer to spread). Carefully fold 3 tablespoons creme de menth and food coloring into whipped topping. Spread over fudge topping. Store covered and in refrigerate.
If you don't have Creme de menthe or don't feel comfortable buying it, there are a couple different things you can do in place of it. You can use whole milk and peppermint extract or half & half with peppermint extract. Liquid measurements are the same as recipe calls and then just add 2-3 drops of extract.
If ever needing Green Creme de menth, just add food coloring.
*Creme de menthe is a liquor that is very common in baking. It is found in Andes Mints, anything Grasshopper, a variety of Mint Chocolate, etc.