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Mint-Chocolate Pudding Cake
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Mint-Chocolate Pudding Cake

1 Hr(s)
15 Min(s) Prep
45 Min(s) Cook
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.
What You Need
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15 servings
Original recipe yields 15 servings
1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding
1 cup water
4 eggs
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
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Let's Make It
1
Heat oven to 350°F.
2
Beat all ingredients except semi-sweet chocolate and mint candies in large bowl with mixer until blended. Stir in semi-sweet chocolate.
3
Pour into 13x9-inch pan sprayed with cooking spray.
4
Bake 40 to 45 min. or until toothpick inserted in center comes out clean.
5
Place candies in single layer on top of cake. Bake additional 3 min. or until candies begin to melt. Immediately spread melted candies evenly over cake to cover top of cake. Cool completely.
Kitchen Tips
Tip 1
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.
Tip 2
Note
If using a cake mix with pudding in the mix, reduce the water to 3/4 cup.
Nutrition
Calories
310
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 8g
40%
Trans Fat 0g
Cholesterol 50mg
17%
Sodium 320mg
14%
Total Carbohydrates 49g
18%
Dietary Fibers 0.6703g
2%
Sugars 32g
64%
Protein 5g
10%
Vitamin A
2%
Vitamin C
0%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
15 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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