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Jacklyn's Pistachio-Mint Cake

 

21

Yield

1

cake

Prep

15

min

Cook

45

min

Ready

1

hrs

Low Cholesterol, Trans-fat Free
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 131g (4.6 oz)
Amount per Serving
Calories 56524% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 861mg 36%
Total Carbohydrate 34g 34%
Dietary Fiber 1g 6%
Sugars g
Protein 12g
Vitamin A 0% Vitamin C 0%
Calcium 18% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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