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Mint-Chip Pudding Cake

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  • Mint-Chip Pudding Cake

    Bean - Posted March 18, 2004 04:52 AM

    Another recipe I tried last night. DH LOVED this!
    I added Andes chocolate baking pieces in the batter with the chocolate chunks (omitted the top) & used a milk chocolate whipped frosting.

    Mint-Chip Pudding Cake

    1 pkg. (2-layer size) yellow cake mix

    1 pkg. (4-serving size) JELL-O Pistachio Flavor Instant Pudding & Pie Filling

    4 eggs

    1 cup water

    1/4 cup oil

    1/2 tsp. peppermint extract - I used mint

    8 drops green food coloring

    1 cup BAKER'S Semi-Sweet Chocolate Chunks

    20 to 24 chocolate-covered thin mint candies


    MIX cake mix, pudding mix, eggs, water, oil, extract and food coloring in large bowl. Beat on low speed with electric mixer just until blended. Beat on medium speed 4 minutes. Stir in chocolate chunks. Pour into greased and floured 13x9-inch baking pan.

    BAKE at 350F for 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 to cover completely. Return to oven. Bake an additional 3 minutes or until candies begin to melt. Remove from oven. Quickly spread melted candies evenly over cake. Cool; cut into squares.

    Note: If using pudding-included cake mix and reduce water to 3/4 cup.


    1 pkg. (2-layer size) yellow cake mix

    1 pkg. (4-serving size) JELL-O Pistachio Flavor Instant Pudding & Pie Filling

    4 eggs

    1 cup water

    1/4 cup oil

    1/2 tsp. peppermint extract - I used mint

    8 drops green food coloring

    1 cup BAKER'S Semi-Sweet Chocolate Chunks

    20 to 24 chocolate-covered thin mint candies


    MIX cake mix, pudding mix, eggs, water, oil, extract and food coloring in large bowl. Beat on low speed with electric mixer just until blended. Beat on medium speed 4 minutes. Stir in chocolate chunks. Pour into greased and floured 13x9-inch baking pan.

    BAKE at 350F for 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 to cover completely. Return to oven. Bake an additional 3 minutes or until candies begin to melt. Remove from oven. Quickly spread melted candies evenly over cake. Cool; cut into squares.

    Note: If using pudding-included cake mix and reduce water to 3/4 cup.
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