Monday, June 17, 2013

PISTACHIO-MINT CAKE

I got this recipe from Jell-O Pudding back in the 1970s.

1 pkg (2-layer) yellow cake mix
1 pkg (4-serving size) Jell-O Pudding - pistachio flavor
4 eggs
cup water
1/4 cup oil
1/2 tsp peppermint extract
8 drops green food coloring
cup Baker's chocolate flavor baking chips, coarsely chopped
20 to 24 chocolate-covered thin mints

Combine cake mix, pudding mix, eggs water, oil, extract, and food coloring in a large mixer bowl.  Blend on low speed then beat at medium speed for 4 minutes.  Stir in the chips.  Pour the mixture into the prepared pan and bake at 350 degrees 40 to 45 minutes until a wooden toothpick inserted in the center comes out clean.

Remove the cake from the oven and place the candies in a single layer over the top of the cake to cover completely.  Return cake to the oven and bake an additional 3 minutes to melt the candies.  Remove from oven and quickly spread candies evenly over the cake.


Cool before cutting into squares to serve.









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