Chocolate Mint Cream Cake

Name: Chocolate Mint Cream Cake
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 14
Cuisine: Global
Ingredients: 118 milliliters canola oil; 79 milliliters confectioners sugar; 3 eggs; 221 grams packages each) instant chocolate pudding mix; 237 milliliters cold 2% milk; 15 mint Andes candies; 118 milliliters crushed mint creme Oreo cookies; 1 teaspoons peppermint extract; 237 milliliters water; 340 grams carton frozen whipped topping, thawed; 1 package white cake mix (regular size)

This recipe serves 14. One serving contains 385 calories, 5g of protein, and 15g of fat. A mixture of mint andes candies, water, instant chocolate pudding mix, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 50 minutes.

Instructions

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.

Ingredients you will need

Extract

Water

Egg

Cooking Oil

Equipment you will use

Bowl

Pour into three greased and floured 9-in. round baking pans.

Equipment you will use

Baking Pan

Bake at 350° for 18-24 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Equipment you will use

Toothpicks