MINT-CHOCOLATE PUDDING CAKE

Mint-Chocolate Pudding Cake image

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.

Provided by My Food and Family

Categories Dairy

Time 1h

Yield 15 servings

Number Of Ingredients 8

Ingredients

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

Steps:

Heat oven to 350°F.
Beat all ingredients except semi-sweet chocolate and mint candies in large bowl with mixer until blended. Stir in semi-sweet chocolate.
Pour into 13x9-inch pan sprayed with cooking spray.
Bake 40 to 45 min. or until toothpick inserted in center comes out clean.
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.

Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 50 mg, Sodium 320 mg, Carbohydrate 49 g, Fiber 0.6703 g, Sugar 32 g, Protein 5 g