Mint Chip Pudding Cake

• 1 (18 1/4 ounce) package yellow cake mix
• 1 (3 1/2 ounce) packagepistachio-flavor instant pudding & pie filling
• 4 eggs
• 1 cup water (if using pudding-included cake mix, reduce water to 3/4 cup)
• 14 cup oil
• 12 teaspoon peppermint extract
• 8 drops green food coloring
• 1 cup semisweet chocolate chunk
• 20 -24 chocolate-covered mint candies (Andes mints)

1. Mix cake mix, pudding mix, eggs, water, oil, peppermint extract, and food coloring in a large bowl.
2. Beat on low speed with electric mixer just until blended.
3. Beat on medium speed 4 minutes.
4. Stir in chocolate chunks.
5. Pour into a greased and floured 13x9-inch baking pan.
6. Bake at 350 degrees for 40-45 minutes or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan.
7. Do not overbake.
8. Remove cake from oven.
9. Place candies in single layer on top of cake to cover completely.
10. Return to oven.
11. Bake an additional 3 minutes or until candies begin to melt.
12. Remove from oven.
13. Quickly spread melted candies evenly over cake.
14. Cool; cut into squares.

yellow cake, packagepistachioflavor, eggs, water, oil, peppermint, coloring, semisweet chocolate, chocolatecovered mint

Taken from www.food.com/recipe/mint-chip-pudding-cake-450204 (may not work)