Vegetable oil cooking spray1 box (18.25 oz.) French vanilla cake mix ¾ C. egg substitute 1 C. water 1/3 C. unsweetened applesauce 2 ½ T. crème de menthe, divided use 1 jar (16.5 oz.) fat-free hot fudge topping 1 container (8 oz.) fat-free whipped topping 2 chocolate candies for dipping fruit, melted
Preheat oven to 350 degrees F. Spray a 9 x 13-inch glass baking dish with vegetable oil cooking spray. In a large bowl, combine cake mix, egg substitute, water, applesauce and 2 tablespoons crème de menthe. Pour into baking dish. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool to room temperature. Top with hot fudge topping. Combine whipped topping and remaining crème de menthe. Spread over fudge topping. Swirl melted chocolate over cake. Refrigerate 4-6 hours before serving.