My client and good friend, Shawna, was turning 50. I'm a personal trainer, so though I wanted to serve cake, took measures to "lighten" it up a bit. It was fabulous and prompted me to create one for St. Paddy's Day. Chocolate, mint creamy delight!
1Preheat oven according to directions on cake mix and prepare cake according to directions EXCEPT, sub in 1/4 cup lite sour cream for part of the water AND add the mint extract. Bake cake in two layers and allow to cool completely.
2Mix together Naufanchel (or regular cream cheese) cheese and Splenda until completely blended. Add food coloring to make green. Fold in thawed cool whip and crushed Oreos.
3To assemble: place first layer of cake on a plate. With a large spatula, spread Cool Whip mixture a-top the cake. Place second layer on top of the Cool Whip mixture and frost the top with the Sugar Free frosting.
4Place in fridge for at least one hour before serving. Store in fridge.