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Desserts

Mint-Chocolate Pudding Cake

Mint-Chocolate Pudding Cake recipe
photo by:kraft
Pistachio pudding, chopped chocolate and thin mint candies all come together in a cake that just might remind you of a certain ice cream flavor.
time
prep:
15 min
total:
1 hr
servings
total:
15 servings
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What You Need

1
pkg.  (2-layer size) yellow cake mix
1
pkg.  (4-serving size) JELL-O Pistachio Flavor Instant Pudding
4
 eggs
1
cup  water
1/4
cup  oil
1/2
tsp.  peppermint extract
8
drops  green food coloring
2
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
20
 chocolate-covered thin mint candies

Make It

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.
Substitute
Substitute 1-1/2 cups BAKER'S Semi-Sweet Chocolate Chunks for the chopped chocolate.
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