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Chocolate Mint Cake
This Chocolate Mint Cake is a dream come true for people who love the refreshing flavor of Andes mints. It’s the perfect balance of sweet and cool, making it a delightful dessert for any occasion. The combination of rich chocolate mint cake, creamy pudding, and refreshing whipped cream is simply irresistible.
Ingredients
Instructions
- Step 1
Preheat the oven to 350 degrees, and grease a 9×13 inch cake pan.
- Step 2
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.
- Step 3
Bake for 28-33 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Step 4
Remove the cake from the oven, and allow it to cool for 1 hour.
- Step 5
Using the handle of a wooden spoon, poke holes into the cake, about 1 inch apart.
- Step 6
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.
- Step 7
Add food coloring to the tub of whipped topping and stir until a solid color forms. Spread over cake.
- Step 8
Refrigerate cake for 2 hours to allow it to completely set.
- Step 9
Serve and enjoy.
- Step 10
Refrigerate any leftovers.
Tips & Tricks
Per serving
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