Preheat oven to 350°F. Combine first 3 ingredients; stir to blend.
Divide batter between 2 well-greased 8 or 9-inch round cake pans. Bake for 20-25 minutes or until set.
Cool completely. Invert one cake onto a serving plate; brush with half of liqueur.
In large bowl, whip next 5 ingredients at medium-high speed until fluffy. Spread half of whipped cream mixture onto cake. Invert second cake on top; brush with remaining liqueur and top with remaining whipped cream mixture.
Garnish with chopped mints. Chill 3 hours or more, until ready to serve.
Rated 5 out of
Huge Hit!!!My family LOVED it!! Was easy to make, tastes Delicious and loved it with Chocolate Chip Mint Ice Cream... My bonus daughter requested it for her Birthday cake!! #Winner