Bake cake with ingredients as directed on the box, with the exception of adding 3 Tablespoons of creme de menthe syrup, and using whole eggs instead of egg whites.
Cool cake completely and cover with hot fudge topping. Stir 3 teaspoons of creme de menthe syrup into the Cool Whip (don't overmix). Frost with the mint Cool Whip. Garnish each piece with an Andes Chocolate Mint candy, or chop them up, and sprinkle over the entire cake.