Recipe Rating:
Prep Time: 15 min
Total Time: 1 hr min
Makes: 15 servings
1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) JELL-O Pistachio Flavor Instant Pudding & Pie Filling
4 eggs
1 cup water
1/4 cup oil
1/2 tsp. peppermint extract
8 drops green food coloring
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, chopped
20 chocolate-covered thin mint candies
PREHEAT oven to 350°F. 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. Pour into greased and floured 13x9-inch 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.)
REMOVE cake from oven. Place candies in single layer on top of cake. Return to 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.
KRAFT KITCHENS TIPS
Size-Wise
Looking for a dessert to serve at a party? Chocolate and mint are a winning combination in this cake that serves 15 people.
Note
If using cake mix with pudding in the mix, reduce water to 3/4 cup.
Nutrition (per serving)
Calories 340
Total fat 15g
Saturated fat 5g
Cholesterol 55mg
Sodium 350mg
Carbohydrate 51g
Dietary fiber 2g
Sugars 37g
Protein 4g
Vitamin A 0%DV
Vitamin C 0%DV
Calcium 6%DV
Iron 8%DV
