Chocolate Mint Cake
By: Marybeth
Published: Thursday, December 10, 2009 - 3:46pm

Ingredients




Cake:
1 Betty Crocker Triple Chocolate Fudge Cake Mix
Water, Oil & Eggs, per box directions
Filling:
4 ounces Serving White Chocolate Instant Pudding
2 cups milk
1/2 teaspoon peppermint Extract
Frosting:
1 Betty Crocker Whipped Chocolate Frosting
1/2 cup Andes Mint Baking Bits

Preparation

1 Make according to box directions and bake at 350 degrees in a well sprayed glass cake pan or at 325 degrees if using a dark or non stick pan. After the cake is done baking remove from the oven and cool for 15 minutes. In a medium sized bowl beat together the pudding mix, milk and extract for about 2 minutes, when ready pour over the top of the cake and cover loosely with foil or plastic wrap and chill in the refrigerator for 2 hours. When cool and the pudding is set frost carefully with the frosting and sprinkle on the candy bits. Keep loosely covered in the fridge.

About


Today I had this massive craving for chocolate that simply could not be ignored- you know the kind I speak of. I had all of the fixings to make a standard chocolate cake, but OH NO.... we did not stop there. I also had a few other items that I knew would take this simple cake to a whole new level of YUM!!! A big piece of cake along with a glass of cold milk and I was good to go.