Mint Chip Pudding Cake

Name: Mint Chip Pudding Cake
Ingredients: 1 (18 1/4 ounce) package yellow cake mix; 1 (3 1/2 ounce) packagepistachio-flavor instant pudding & pie filling; 4 eggs; 1 cup water (if using pudding-included cake mix, reduce water to 3/4 cup); 14 cup oil; 12 teaspoon peppermint extract; 8 drops green food coloring; 1 cup semisweet chocolate chunk; 20 -24 chocolate-covered mint candies (Andes mints)

9 ingredients

14 steps

Ingredients

1 (18 1/4 ounce) package yellow cake mix
1 (3 1/2 ounce) packagepistachio-flavor instant pudding & pie filling
4 eggs
1 cup water (if using pudding-included cake mix, reduce water to 3/4 cup)
14 cup oil
12 teaspoon peppermint extract
8 drops green food coloring
1 cup semisweet chocolate chunk
20 -24 chocolate-covered mint candies (Andes mints)

Directions

1

Mix cake mix, pudding mix, eggs, water, oil, peppermint extract, and food coloring in a large bowl.
2

Beat on low speed with electric mixer just until blended.
3

Beat on medium speed 4 minutes.
4

Stir in chocolate chunks.
5

Pour into a greased and floured 13x9-inch baking pan.
6

Bake at 350 degrees for 40-45 minutes or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan.
7

Do not overbake.
8

Remove cake from oven.
9

Place candies in single layer on top of cake to cover completely.
10

Return to oven.
11

Bake an additional 3 minutes or until candies begin to melt.
12

Remove from oven.
13

Quickly spread melted candies evenly over cake.
14

Cool; cut into squares.