From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Chocolate Mint Cake
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Instructions
1
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Preheat the oven to 350 degrees, and grease a 9×13 inch cake pan.
2
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Add the cake mix, water, oil, eggs, and peppermint extract to a large bowl and using an electric mixer, beat on medium speed for 2 minutes. Fold in ¾ cup of chopped Andes mints, and pour into the pan.
3
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Bake for 28-33 minutes, or until a toothpick inserted into the center of the cake comes out clean.
4
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Remove the cake from the oven, and allow it to cool for 1 hour.
5
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Using the handle of a wooden spoon, poke holes into the cake, about 1 inch apart.
6
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Add pudding mix and milk to a bowl and beat with a whisk for 2 minutes. Pour over the cake, and spread across the entire cake, it will seep into the holes, and leave a pudding layer on top as well.
7
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Add food coloring to the tub of whipped topping and stir until a solid color forms. Spread over cake.
8
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Refrigerate cake for 2 hours to allow it to completely set.
9
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Serve and enjoy.
10
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Refrigerate any leftovers.
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Recipe Facts
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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