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.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 12 Servings

Calories: 322 kcal per serving

Ingredients

13 ¼ ounces - Chocolate Fudge Cake Mix
1 cup - Water
½ cup - Oil
3 - Eggs
¼ tsp - Peppermint extract
1 ½ cups - Andes Mints
3 ⅓ ounces - Instant pudding mix
1 ¾ cups - Milk
8 ounces - Whipped topping
5 drops - Green food coloring

Instructions

Preheat the oven to 350 degrees, and grease a 9×13 inch cake pan.
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.
Bake for 28-33 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven, and allow it to cool for 1 hour.
Using the handle of a wooden spoon, poke holes into the cake, about 1 inch apart.
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.
Add food coloring to the tub of whipped topping and stir until a solid color forms. Spread over cake.
Refrigerate cake for 2 hours to allow it to completely set.
Serve and enjoy.
Refrigerate any leftovers.

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