Mint Chip Pudding Cake
"This is an old recipe that I prepared year after year on St. Patrick's Day (in order to have a green dessert that actually tasted good). I haven't made it in years and thought I would post it here for posterity."
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
15
ingredients
- 1 (18 1/4 ounce) package yellow cake mix
- 1 (3 1/2 ounce) package pistachio-flavor instant pudding & pie filling
- 4 eggs
- 1 cup water (if using pudding-included cake mix, reduce water to 3/4 cup)
- 1⁄4 cup oil
- 1⁄2 teaspoon peppermint extract
- 8 drops green food coloring
- 1 cup semisweet chocolate chunk
- 20 -24 chocolate-covered mint candies (Andes mints)
directions
- Mix cake mix, pudding mix, eggs, water, oil, peppermint extract, and food coloring in a large bowl. Beat on low speed with electric mixer just until blended. Beat on medium speed 4 minutes. Stir in chocolate chunks. Pour into a greased and floured 13x9-inch baking pan.
- Bake at 350 degrees for 40-45 minutes or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan. Do not overbake.
- Remove cake from oven. Place candies in single layer on top of cake to cover completely. Return to oven. Bake an additional 3 minutes or until candies begin to melt. Remove from oven. Quickly spread melted candies evenly over cake. Cool; cut into squares.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
