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Ingredients
- 1 pkt - 2 layer yellow cake mix
- 1 pkt Pistachio pudding (4 serving Jello)
- 1/2 tsp Peppermint extract
- 8 dsh Green food coloring
- 1 c. Chocolate chips, coarsely minced
- 20 x - 24 chocolate-covered thin mints
Directions
- Combine cake mix, pudding, Large eggs, water, oil, extract and food coloring in bowl. Blend, then beat at medium speed for 4 min. Stir in chocolate chips. Pour into greased and floured 13- by 9-inch pan. Bake at 350 degrees for 40 min. (Cake is done when it pulls away from side of pan.
- Don't underbake.) Remove cake from oven. Place the chocolate covered thin mints over the top. Use sufficient mints to cover top completely. Return to oven for 3 min.
- Remove cake and spread out mint with knife or possibly spatula. Cold and cut in squares.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 170g | |
| Calories 905 | |
| Calories from Fat 448 | 50% |
| Total Fat 49.83g | 62% |
| Saturated Fat 31.1g | 124% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 133mg | 6% |
| Potassium 628mg | 18% |
| Total Carbs 100.06g | 27% |
| Dietary Fiber 5.7g | 19% |
| Sugars 86.79g | 58% |
| Protein 12.85g | 21% |
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