Mint-Chocolate Pudding Cake

Name: Mint-Chocolate Pudding Cake
Ingredients: 1 pkg. (2-layer size) yellow cake mix; 1 pkg. (4-serving size) JELL-O Pistachio Flavor Instant Pudding; 4 eggs; 1 cup water; 1/4 cup oil; 1/2 tsp. peppermint extract; 8 drops green food coloring; 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped; 20 chocolate-covered thin mint candies

9 ingredients

14 steps

Ingredients

1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) JELL-O Pistachio Flavor Instant Pudding
4 eggs
1 cup water
1/4 cup oil
1/2 tsp. peppermint extract
8 drops green food coloring
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
20 chocolate-covered thin mint candies

Directions

1

Preheat oven to 350F.
2

Place cake mix, dry pudding mix, eggs, water, oil, extract and food coloring in large bowl of electric mixer.
3

Beat on low speed just until blended.
4

Beat on medium speed 4 minutes.
5

Stir in chocolate.
6

Pour into greased and floured 13x9-inch baking pan.
7

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan.
8

(Do not overbake.)
9

Remove cake from oven.
10

Place candies in single layer on top of cake.
11

Return to oven.
12

Bake an additional 3 minutes or until candies begin to melt.
13

Immediately spread melted candies evenly over cake to cover top of cake.
14

Cool completely.