Chocolate Mint Cake
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.
Total Steps
1
Ingredients
9
Tools Needed
3
Ingredients
- 1 Betty Crocker Triple Chocolate Fudge Cake Mix
- Water
- Oil
- Eggs
- 4 ounces Serving White Chocolate Instant Pudding
- 2 cups milk
- 1/2 teaspoon peppermint Extract
- 1 Betty Crocker Whipped Chocolate Frosting
- 1/2 cup Andes Mint Baking Bits
Instructions
Step 1
Make according to box directions and <a href="/RNT367Z2">bake </a>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 <a href="/RNT367Z2">baking </a>remove from the oven and <a href="/GZFHJC5K">cool </a>for 15 minutes. In a medium sized bowl <a href="/3CYMY2D7">beat </a>together the pudding <a href="/7S3QCKWK">mix,</a> milk and <a href="/QQBJYYGF">extract </a>for about 2 minutes, when ready pour over the <a href="/R34ZSY3M">top </a>of the cake and cover loosely with foil or plastic <a href="/X75YQJ6B">wrap </a>and <a href="/FK6MC4B6">chill </a>in the refrigerator for 2 hours. When <a href="/GZFHJC5K">cool </a>and the pudding is set frost carefully with the <a href="/RP8LCDPZ">frosting </a>and sprinkle on the candy bits. Keep loosely covered in the fridge.