Mint Chocolate Cake

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

4 eggs

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.


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