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Chocolate Mint Cake
5 from 1 vote
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.
Preheat the oven to 350 degrees, and grease a 9x13 inch cake pan.
Add the cake mix, water, oil, eggs, and peppermint extract to a large bowl and using an electric mixer, beat on medium speed for 2 minutes. Fold in ¾ cup of chopped Andes mints, and pour into the pan.
Bake for 28-33 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven, and allow it to cool for 1 hour.
Using the handle of a wooden spoon, poke holes into the cake, about 1 inch apart.
Add pudding mix and milk to a bowl and beat with a whisk for 2 minutes. Pour over the cake, and spread across the entire cake, it will seep into the holes, and leave a pudding layer on top as well.
Add food coloring to the tub of whipped topping and stir until a solid color forms. Spread over cake.
Refrigerate cake for 2 hours to allow it to completely set.
Serve and enjoy.
Refrigerate any leftovers.
Christina's Notes
Top: Sprinkle a little cocoa powder on top or some chocolate chips to finish the mint cake. White chocolate chips add a nice contrast.
Garnish with Mint: Decorate the top of the cake with some fresh mint leaves.
Chocolate Bar: Use a vegetable peeler and make chocolate shavings for this great recipe.
Gel Food Coloring: For a more vibrant color, use green gel food coloring.
Mint: Feel free to add just a hint of mint extract or if you love mint, add more.
Serve: You can serve with mint chocolate chip ice cream or crumble some thin mint cookies on top. For St. Patrick's day decorate with your favorite decorations.