The original recipe I used called for Crème de Menthe, but you really could use any type of liqueur you have sitting in your liquor cabinet. This cake is great for a party. You can make it ahead of time and keep it in the refrigerator until ready to serve.
15.25 oz. box white cake mix
½ cup canola oil
1 cup water
3 Tbsp. flavored liqueur
16 oz. can Ghirardelli chocolate syrup
8 oz. frozen whipped topping, thawed
2 Tbsp. flavored liqueur
Prepare cake mix according to package directions, but substitute 3 Tbsp. liqueur for the same amount of water. Pour batter into a greased and floured 13 x 9 inch baking pan. Bake according to package directions. When cake is done, remove from oven and place pan on wire rack. While cake is still hot, pierce in several places with a fork. Pour chocolate syrup over cake. Refrigerate until ready to serve. Fold 2 Tbsp. liqueur gently into whipped topping to blend. Spread whipped topping over cake, slice and serve. Serves 12.