This is a print preview of "Jacklyn's Pistachio Mint Cake" recipe.

Jacklyn's Pistachio Mint Cake Recipe
by Global Cookbook

Jacklyn's Pistachio Mint Cake
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  Servings: 1

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

  1. 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.
  2. 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.
  3. Remove cake and spread out mint with knife or possibly spatula. Cold and cut in squares.