Mint-Chocolate Pudding Cake

• 1 pkg. (2-layer size) yellow cake mix
• 1 pkg. (4-serving size) JELL-O Pistachio Flavor Instant Pudding
• 4 eggs
• 1 cup water
• 1/4 cup oil
• 1/2 tsp. peppermint extract
• 8 drops green food coloring
• 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
• 20 chocolate-covered thin mint candies

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

yellow cake, eggs, water, oil, peppermint, coloring, chocolate, chocolate

Taken from www.kraftrecipes.com/recipes/mint-chocolate-pudding-cake-55837.aspx (may not work)