Printer-friendly version

What You Need:

• 1 pkg. yellow cake mix
• 1 (3.4 oz.) pkg. pistachio instant pudding and pie filling
• 4 eggs
• 1 C of water
• 1/4 C canola oil
• 1/2 t peppermint extract
• 8 drops green food coloring
• 1 (8 sq.) pkg. semi sweet chocolate, chopped
• 20 chocolate covered thin mint candies

How to Make It:

1. Set the oven temperature to 350 degrees and allow the oven to heat up while making the cake.
2. Dump the cake mix and the pudding mix together into a large mixing bowl.
3. Break the eggs into the mix.
4. Pour in the water and canola oil.
5. Add the extract and the food coloring.
6. Beat with an electric mixer on medium speed for 4 1/2 minutes.
7. Fold the chopped chocolate into the batter.
8. Grease and flour a large rectangular baking pan being sure to shake out any excess flour.
9. Spread the batter evenly into the pan.
10. Bake 40 minutes or until the cake begins to pull away from the sides of the pan and a toothpick inserted in the center of the cake comes out clean.
11. Place the candies on the top of the baked cake in a single layer.
12. Return the cake to oven to bake an additional 3 minutes or until the candy has just begun to melt.
13. Remove the cake and use a rubber spatula to spread the melted candy over the top of the cake like icing.
14. Cool to room temperature before cutting.

Serves: 15

If you cake mix already has pudding in it cut your water amount down to 3/4 of a cup. Save time on chopping that chocolate by using 1 1/2 C of semi sweet chocolate chunks.