Chocolate Mint Cream Cake

• 1 package white cake mix (regular size)
• 1 cup water
• 1/2 cup canola oil
• 3 large eggs
• 1/2 teaspoon peppermint extract
• 1 cup crushed mint creme Oreo cookies
• 2 packages (3.9 ounces each) instant chocolate pudding mix
• 1/3 cup confectioners' sugar
• 1-1/2 cups cold 2% milk
• 1/2 to 1 teaspoon peppermint extract
• 1 carton (12 ounces) frozen whipped topping, thawed
• 1/2 cup crushed mint creme Oreo cookies
• 15 mint Andes candies

1. In a large bowl, combine the cake mix, water, oil, eggs and extract; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Fold in crushed cookies.
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350u0b0 for 18-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For topping, combine the dry pudding mixes, confectioners' sugar, milk and extract until thickened. Fold in whipped topping and crushed cookies.
4. Place one cake layer on a serving plate; spread with topping. Repeat layers twice. Frost sides of cake with remaining topping.
5. Chop eight candies; sprinkle over center of cake. Cut remaining candies in half; garnish each serving with a half candy. Store in the refrigerator.

white cake, water, canola oil, eggs, peppermint, mint creme, chocolate pudding, sugar, milk, peppermint, frozen whipped topping, mint creme, mint andes

Taken from www.tasteofhome.com/recipes/chocolate-mint-cream-cake/ (may not work)