Recipe - Mint-Chip Pudding Cake

2 Layer size) yellow cake mix*
1 pack (4serving size) JELLO
Pistachio Flavor Instant
4 Eggs
1 cup Water
One fourth cup Oil
One half teaspoon Peppermint extract
8 dr Green food coloring
1 cup BAKER'S SemiSweet Baking
Chocolate; coarsely chopped
24 Chocolatecovered thin mint
candies

HEAT oven to 350øF.

MIX cake mix, pudding mix, eggs, water, oil, extract and food coloring in
large bowl. Blend; then beat with electric mixer on medium speed for 4
minutes. Stir in chips. Pour into greased and floured 13x9inch pan. Bake
40 to 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 from oven and place candies in a single layer on top of cake to
cover completely. Return to oven and bake 3 minutes longer to melt candies.
Remove from oven and quickly spread melted candies evenly over cake. Cool;
then cut into squares.

Recipe by: KRAFT WEBSITE

Posted to brandnamerecipes by Meg Antczak meginny@frontiernet.net on
Jan 19, 1998