Mint-Chocolate Pudding Cake
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1 Hr
Prep : 15 Min Cook: 45 Min
Pistachio pudding, chopped chocolate and thin mint candies all come together in a cake that just might remind you of a certain ice cream flavour.
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15 Servings
Original recipe yields 15 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 pkg. (2-layer size) yellow cake mix
2
1 pkg. (4 serving size) Jell-O Pistachio Instant Pudding
3
1 cup water
4
4 eggs
5
1/2 tsp. peppermint extract
6
8 drops green food colouring
7
1 pkg. (225 g) Baker's Semi-Sweet Chocolate, chopped
8
20 chocolate-covered mint patties
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How do I make it ?
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Step 1
Heat oven to 350°F. Step 2
Beat all ingredients except semi-sweet chocolate and mint patties in large bowl with mixer until blended. Stir in semi-sweet chocolate. Step 3
Pour into 13x9-inch pan sprayed with cooking spray. Step 4
Bake 40 to 45 min. or until toothpick inserted in centre comes out clean. Step 5
Place candies in single layer on top of cake. Bake additional 3 min. or until patties begin to melt. Immediately spread melted patties evenly over cake to cover top of cake. Cool completely. Kraft Kitchen Tips!
Size Wise
Looking for a dessert to serve at a party? Chocolate and mint are a winning combination in this cake that serves 15 people.
Note
If using a cake mix with pudding in the mix, reduce the water to 3/4 cup.
Nutrition
Calories
310
Calories From Fat
0
% Daily Value
Fat 9 g
Saturated fat 5 g
25 %
Cholesterol 50 mg
Sodium 310 mg
13 %
Carbohydrate 57 g
Fibre 1 g
Sugars 39 g
Protein 4 g
Vitamin A
0 %
Vitamin C
0 %
Calcium
6 %
Iron
4 %
Servings
15 servings, 1 piece (95 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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