Ingredients:

• 1 devil’s food cake mix
• water
• vegetable oil
• eggs
• 16 oz. non-dairy whipped topping
• 1 package (8 oz.) cream cheese (softened)
• 1 pkg. (4.67 oz.) Andes Crème de Menthe Thins

Directions:

Cake:

1. Follow mixing instructions on the package of your favorite devil’s food cake mix. Bake as directed for two 8 or 9-inch layers. Cool cakes thoroughly before frosting (about 40 minutes).
2. Meanwhile, with a vegetable peeler shave alongside of each mint lengthwise to equal about ½ cup of curls. (It’s common to shave only half the mint before it breaks.) Set aside curls for sprinkling on top of assembled cake. Chop broken pieces and reserve for use in frosting (about 1/3 cup).

Frosting:

1. In a large mixing bowl with mixer on medium speed, beat the cream cheese until smooth then lower the speed and slowly mix in the non-dairy whipped topping with the cream cheese. Fold the Andes Crème de Menthe pieces into the cream.
2. Place one cake layer on a serving plate; top with half the frosting and spread evenly. Place second layer on top and use remaining frosting to top the cake. Sprinkle top with Andes Mint curls. Cover and refrigerate cake if not serving right away.