9" X 13" pan
1 box white cake mix
1-1/4 cups water
1/3 cup vegetable oil
2 teaspoons mint extract - divided
3 egg whites
12 drops green food color
2 - 16 oz. jars hot fudge topping
1 - 8 oz frozen whipped topping, thawed
5 drops yellow food color
Make cake mix as directed on box, using water, oil, 1-1/2 teaspoons of mint extract and egg whites. Reserve 1 cup batter. Stir 3 drops of green food color into reserved batter, set aside. Pour remaining batter into a greased pan. Drop green batter by tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batter with knife in S-shaped curves in one continuous motion. Bake 28-33 minutes or until toothpick inserted in center comes out clean. Cool completely--about 1 hour. Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon mint extract, remaining 9 drops green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge.
Garnish with thin mints cut into pieces. Store covered in refrigerator.