Mint-Chocolate Pudding Cake

Prep: 15 min | Bake: 45 min | Yield: 15 servings

Ingredients

• 1 (2 layer size) box yellow cake mix*
• 1 (4 serving size) box Jell-O Pistachio Flavor InstantPudding & Pie Filling
• 4 eggs
• 1 cup water
• 1/4 cup oil
• 1/2 teaspoon peppermint extract
• 8 drops green food coloring
• 1 package (8 squares) Baker's Semi-Sweet Baking Chocolate, chopped**
• 20 chocolate-covered thin mint candies

Instructions

1. Heat oven to 350 degrees F.
2. Place cake mix, dry pudding mix, eggs, water, oil, extract and food coloring in large bowl of electric mixer. Beat on low speed just until blended. Beat on medium speed 4 minutes. Stir in chocolate. Pour into a greased and floured*** 13 x 9 inch baking pan.
3. Bake for 40 to 45 minutes or until a wooden pick inserted in center comes out clean and cake begins to pull away from sides of pan. (Do not over-bake.)
4. Remove cake from oven. Place candies in single layer on top of cake.
5. Return to oven. Bake an additional 3 minutes or until candies begin to melt. Immediately spread melted candies evenly over cake to cover top of cake.
6. Cool completely.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** Substitute 1 1/2 cups Baker's Semi-Sweet Chocolate Chunks for the chopped chocolate squares.

*** For best results, use our Pan Release!

Attribution

Recipe and photo used with permission from: Kraft Heinz Company