First, you make a white cake batter according to the box directions (yes, I used boxed cake mix and not embarassed about) and add some mint extract. Reserve 1 cup of the batter and mix in drops of green food coloring.
Then, you drop spoonfuls of the green batter on top of the regular batter that has already been poured into the cake pan.
After it bakes, allow the cake to cool. Then, spread a jar of hot fudge topping all over the cake. The recipe calls for 2 jars of topping, but 1 jar was plenty. It depends on how much you want the fudge taste.
Next, you spread the whipped topping over the cake. The whipped topping is mixed with mint extract and green and yellow food coloring.
For the final touch, break up pieces of Andes mint candies (which always reminds me of Olive Garden) and garnish the top of cake.