Chocolate Mint Cream Cake

Name: Chocolate Mint Cream Cake
Ingredients: 1 package white cake mix (regular size); 1 cup water; 1/2 cup canola oil; 3 large eggs; 1/2 teaspoon peppermint extract; 1 cup crushed mint creme Oreo cookies; 2 packages (3.9 ounces each) instant chocolate pudding mix; 1/3 cup confectioners' sugar; 1-1/2 cups cold 2% milk; 1/2 to 1 teaspoon peppermint extract; 1 carton (12 ounces) frozen whipped topping, thawed; 1/2 cup crushed mint creme Oreo cookies; 15 mint Andes candies

13 ingredients

5 steps

Ingredients

1 package white cake mix (regular size)
1 cup water
1/2 cup canola oil
3 large eggs
1/2 teaspoon peppermint extract
1 cup crushed mint creme Oreo cookies
2 packages (3.9 ounces each) instant chocolate pudding mix
1/3 cup confectioners' sugar
1-1/2 cups cold 2% milk
1/2 to 1 teaspoon peppermint extract
1 carton (12 ounces) frozen whipped topping, thawed
1/2 cup crushed mint creme Oreo cookies
15 mint Andes candies

Directions

1

In a large bowl, combine the cake mix, water, oil, eggs and extract; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Fold in crushed cookies.
2

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3

For topping, combine the dry pudding mixes, confectioners' sugar, milk and extract until thickened. Fold in whipped topping and crushed cookies.
4

Place one cake layer on a serving plate; spread with topping. Repeat layers twice. Frost sides of cake with remaining topping.
5

Chop eight candies; sprinkle over center of cake. Cut remaining candies in half; garnish each serving with a half candy. Store in the refrigerator.