Mint-Chocolate Pudding Cake

Name: Mint-Chocolate Pudding Cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 15
Cuisine: Global
Ingredients: 20 chocolate-covered thin mint candies; 4 eggs; 8 drops green food coloring; 1 package (4-serving size) JELL-O Pistachio Flavor Instant Pudding; 59 milliliters oil; 1 teaspoons peppermint extract; 227 grams pkg. each) BAKERS Semi-Sweet Chocolate, chopped; 237 milliliters water; 1 package (2-layer size) yellow cake mix

You can never have too many dessert recipes, so give Mint-Chocolate Pudding Cake a try. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe makes 15 servings with 303 calories, 4g of protein, and 13g of fat each. Head to the store and pick up baker's semi-sweet chocolate, oil, food coloring, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Preheat oven to 350F.

Equipment you will use

Oven

Place cake mix, dry pudding mix, eggs, water, oil, extract and food coloring in large bowl of electric mixer. Beat on low speed just until blended. Beat on medium speed 4 minutes. Stir in chocolate.

Ingredients you will need

Food Color

Extract

Chocolate

Water

Egg

Cooking Oil

Equipment you will use

Hand Mixer

Bowl

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

Equipment you will use

Baking Pan

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan. (Do not overbake.)

Equipment you will use

Toothpicks

Oven

Frying Pan

Remove cake from oven.

Equipment you will use

Oven

Place candies in single layer on top of cake. Return to oven.

Ingredients you will need

Candy

Equipment you will use

Oven

Bake an additional 3 minutes or until candies begin to melt. Immediately spread melted candies evenly over cake to cover top of cake. Cool completely.

Ingredients you will need

Spread

Equipment you will use

Oven