1. Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9 x 13 inch cake pan and set aside.
2. In a large mixing bowl sift flour, sugar, cocoa powder, baking soda, baking powder and salt.
3. In a medium bowl whisk eggs, milk, vegetable oil, sour cream and mint extract.
4. Stir wet ingredients and water into dry ingredients until blended.
5. Pour into prepared cake pan and bake for 35-40 minutes until cake tester inserted into the center of cake comes out clean. Cool completely on wire rack.
6. Using the back of a wooden spoon poke holes in the cake about 1 inch apart.

Pudding Topping

1. In a large bowl whisk pudding mix, milk and mint extract. Slowly pour into mixture into holes of cake then pour remaining mixture evenly over cake.
2. Sprinkle with chopped creme de menthe candies or crushed thin mints if desired.
3. Refrigerate until pudding is set.
4. Keep refrigerated.