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Recipe compliments of www.ITISAKEEPER.com
Chocolate Mint Cake
This Chocolate Mint Cake is a dream come true for people who love the refreshing flavor of Andes mints. It's the perfect balance of sweet and cool, making it a delightful dessert for any occasion.
Equipment
- x13-inch baking dish
- Medium mixing bowl
- Hand mixer or stand mixer
- Wooden spoon handle
Ingredients
- 1 13.25 ounce box Chocolate fudge cake mix
- 1 cup Water
- ½ cup Vegetable oil
- 3 Large eggs
- ¼ teaspoon Peppermint extract
- 1½ cups Andes Crème de Menthe baking chips or Andes Mints, chopped, divided
- 1 3.4 ounce box Instant chocolate pudding mix
- 1¾ cups Cold whole milk
- 1 8 ounce container Frozen whipped topping, thawed
- 5 drops Green food coloring, optional
Instructions
- Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish.
- In a large mixing bowl, combine the cake mix, water, vegetable oil, eggs, and peppermint extract. Beat with a hand mixer on medium speed for 2 minutes. Fold in ¾ cup of the chopped Andes Mints. Pour the batter into the prepared baking dish.
- Bake for 28 to 33 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely, about 1 hour.
- Using the handle of a wooden spoon, poke holes evenly across the top of the cooled cake, spacing them about 1 inch apart.
- In a medium mixing bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes, or until slightly thickened.
- Pour the pudding evenly over the cake, using a spoon or offset spatula to help guide it into the holes and spread the remaining pudding into an even layer.
- Stir the green food coloring into the thawed whipped topping, if using, until evenly colored. Spread the whipped topping evenly over the pudding layer.
- Sprinkle the remaining ¾ cup chopped Andes Mints over the top.
- Refrigerate for at least 2 hours, or until fully chilled before slicing and serving.
Christina's Notes
Fold the Andes Mints into the batter gently to keep them evenly distributed throughout the cake.
Let the cake cool completely before adding the pudding so the filling sets properly instead of becoming runny.
Whisk the pudding just until it begins to thicken, then pour it over the cake while it is still easily spreadable.
Green gel food coloring creates a brighter mint color than liquid food coloring, but either works well.
Garnish with chocolate curls, mini chocolate chips, or fresh mint leaves for an extra-special presentation.
Serve with mint chocolate chip ice cream for an easy dessert pairing.
This cake can be made 1 day in advance and refrigerated until ready to serve.
Store leftovers covered in the refrigerator for up to 4 days.
Freeze individual slices, tightly wrapped, for up to 2 months. Thaw overnight in the refrigerator before serving.
Let the cake cool completely before adding the pudding so the filling sets properly instead of becoming runny.
Whisk the pudding just until it begins to thicken, then pour it over the cake while it is still easily spreadable.
Green gel food coloring creates a brighter mint color than liquid food coloring, but either works well.
Garnish with chocolate curls, mini chocolate chips, or fresh mint leaves for an extra-special presentation.
Serve with mint chocolate chip ice cream for an easy dessert pairing.
This cake can be made 1 day in advance and refrigerated until ready to serve.
Store leftovers covered in the refrigerator for up to 4 days.
Freeze individual slices, tightly wrapped, for up to 2 months. Thaw overnight in the refrigerator before serving.