Mint Chocolate Cake
By The Hungry Housewife-Leslie Green
1 box Devils Food Cake
1 3.4 oz box COOK and SERVE chocolate pudding mix
1/2 cup vegetable oil
1/2 cup coffee
1 cup sour cream
1 tsp vanilla
1/4 tsp Peppermint Extract
1 1/2 cup Andes Creme de Menthe Baking Chips*
Preheat oven to 350.
Spray a bundt pan with non-stick cooking spray.
In a large bowl, whisk together the cake mix and pudding mix.
Add the eggs, oil coffee, sour cream,vanilla and peppermint extract. With and electric mixer, mix on medium speed for about 3 minutes.
Stir in the Andes mints.
Pour into the prepared bundt pan and bake for 40-50 minutes, or until a tooth pick comes out with a few moist crumbs on it.
Remove from oven and allow to cool for 10 minutes in the pan. Invert onto a cooling rack and allow to completely cool.
MINT FUDGE ICING
1 14 oz can sweetened condensed milk
1/2 cup Andes Creme De Menthe Baking Chips**
1/2 cup Semi-Sweet Chocolate Chips
1/2 tsp vanilla extract
1/2 tsp peppermint extract
Put the Andes mints and the chocolate chips in a medium bowl.
In a small sauce pan over medium low heat, add the sweetened condensed.
Bring the mixture to just under a boil. Remove from heat and add extracts.
Pour the hot sweetened condensed milk over the mint and chocolate chips. Allow to sit for just a few minutes. Stir until the chocolate chips are completely melted.
Pour over the cake!
*Cake- if you can not find Andes Creme de Menthe Baking Chips, you can use 54 regular Andes Creme De Menthe mints. Just unwrap and chop. You would need TWO 6 oz packages. Use all 36 in the 1st package and 18 of the second package.
**Mint Fudge Icing- if you can not find Andes Creme de Menthe Baking Chips, use the remaining 18 mints. Unwrap and chop.