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Saturday, November 08, 2008

Mint Chip Pudding Cake

2.00 layer size) yellow cake mix
1.00 packet (4-serving size) jell-o -pistachio flavor instant
4.00 eggs
1.00 cup water
0.25 cup oil
0.50 teaspoon peppermint extract
8.00 drops green food coloring
1.00 cup baker's semi-sweet baking -chocolate, coarsely chopped
24.00 chocolate-covered thin mint -candies

Heat oven to 350 degrees f. Mix cake mix, pudding mix, eggs, water, oil, extract and food coloring in large bowl. Blend, then beat with electric mixer on medium speed for 4 minutes. Stir in chips. Pour into greased and floured 13 x 9-inch 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 over bake. Remove from oven and place candies in a single layer on top of cake to cover completely. Return to oven and bake 3 minutes longer to melt candies. Remove from oven and quickly spread melted candies evenly over cake. Cool, then cut into squares.

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