Jacklyn's Pistachio-Mint Cake
Yield
1 cakePrep
15 minCook
45 minReady
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
for 2 layers |
|
| 1 | package |
instant pudding mix, pistachio
|
* |
| ½ | teaspoon |
mint extract
|
*
|
| 8 |
food coloring
green |
*
|
|
| 1 | cup |
chocolate chips
chopped |
*
|
| 24 | each |
chocolate mints
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
for 2 layers |
|
| 1 | package |
instant pudding mix, pistachio
|
* |
| 2.5 | ml |
mint extract
|
*
|
| 8 |
food coloring
green |
*
|
|
| 237 | ml |
chocolate chips
chopped |
*
|
| 24 | each |
chocolate mints
|
* |
Directions
Combine cake mix, pudding, eggs, water, oil, extract and food coloring in bowl.
Blend, then beat at medium speed for 4 minutes. Stir in chocolate chips.
Pour into greased and floured 13x9 inch pan. Bake at 350℉ (180℃). for 40 minutes.
Do not underbake.
Remove cake from oven. Place the chocolate covered thin mints over the top.
Use enough mints to cover top completely. Return to oven for 3 minutes.
Remove cake and spread out mint with knife or spatula.
Cool and cut in squares.
