Prepare cake batter according to package directions using oil, water and eggs; stir in 4 drops food coloring and ½ teaspoon mint flavoring. Bake as directed in a 13”x9” pan; remove from oven. Using end of wooden spoon poke holes all over cake.
Meanwhile prepare pudding with 1½ cups milk. Stir in fudge topping. Pour and spread over warm cake. Cool cake completely.
In a large bowl combine whipped topping and remaining ½ teaspoon mint flavoring. Spread over cake. Sprinkle with mini chocolate chips and mint pieces. Refrigerate 1 hour or until ready to serve.
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