Taking the cake

This is my "famous" Mint Chocolate Cake. It's pretty much my favorite kind of cake, and I like to make it for social gatherings because it's easy to make and everyone seems to enjoy it. Here is the recipe:

Ingredients:
White Cake Mix (any brand will do; I usually go with Betty Crocker)
Pure Peppermint Extract
Green food Coloring (optional)
Cool Whip (Not sure on the size. The "normal" size is usually just barely enough to cover a 9x13 cake.)
Chocolate Syrup

Prepare cake mix according to package instructions, adding 1/2 Tsp of Peppermint Extract. Bake, then cool.
After cake cools, use a wooden spoon handle to poke evenly spaced holes in the cake. I usually make about 20 holes, I think (5 rows, 4 columns...or maybe the other way around. Whatever. the point is that you want to poke a bunch of holes in the cake, going all the way through to the bottom of the pan.). Fill each of the holes with chocolate syrup. I usually fill them until the syrup starts to overflow, let the syrup settle, then pour some more in.
Add 1/4 Tsp of Peppermint Extract to the Cool Whip, along with a few drops, if desired, of food coloring. Mix well, then spread onto the cake.
Pour some chocolate syrup along the top in whatever pattern you like. I usually go with the simple grid pattern you see in the picture (which usually gets kind of sloppy anyway).
The cake is best, I think, when served chilled, so I usually keep it in the refrigerator.

And that's how it's done.