CHOCOLATE MINT CREAM CAKE

Chocolate Mint Cream Cake image

This recipe is fun and I had a lot of fun 'dreaming' this one up. It's easy, but very impressive when serving.-Patty Thompson, Jefferson, Iowa

Provided by Taste of Home

Time 50m

Yield 14 servings.

Number Of Ingredients 14

Ingredients

1 package white cake mix (regular size)
1 cup water
1/2 cup canola oil
3 large eggs
1/2 teaspoon peppermint extract
1 cup crushed mint creme Oreo cookies
TOPPING:
2 packages (3.9 ounces each) instant chocolate pudding mix
1/3 cup confectioners' sugar
1-1/2 cups cold 2% milk
1/2 to 1 teaspoon peppermint extract
1 carton (12 ounces) frozen whipped topping, thawed
1/2 cup crushed mint creme Oreo cookies
15 mint Andes candies

Steps:

In a large bowl, combine the cake mix, water, oil, eggs and extract; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Fold in crushed cookies. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For topping, combine the dry pudding mixes, confectioners' sugar, milk and extract until thickened. Fold in whipped topping and crushed cookies., Place one cake layer on a serving plate; spread with topping. Repeat layers twice. Frost sides of cake with remaining topping. , Chop eight candies; sprinkle over center of cake. Cut remaining candies in half; garnish each serving with a half candy. Store in the refrigerator.

Nutrition Facts : Calories 492 calories, Fat 23g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 574mg sodium, Carbohydrate 67g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.