The perfect minty cake for St.Patrick's Day Printable recipe
www.stephreallife.com/andes-m...
Andes Mint Poke Cake
1 box chocolate cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
21/2 tsp peppermint extract
3.4 ounce box Chocolate instant pudding (not the cook and serve, make sure the box says Instant)
1 3/4 cups cold milk, 2% or whole
2- 8 ounce containers of cool whip
1 can sweetened condensed milk
Green gel food coloring
Andes mint candies
Preheat oven to 350°F.
Prepare the cake mix according to the package directions using the water, eggs and vegetable oil and 2 teaspoons of peppermint extract.
Pour cake batter into a greased 9x13 baking dish. Bake 22-28 minutes. Let the cake cool 5 minutes.
Using the handle of a wooden spoon poke about 50 holes in the cake 1 inch apart. Go 3/4 of the way into the cake, not all the way through.
Warm the sweetened condensed in a bowl in the microwave for 30 seconds until pourable.
Evenly pour over the cake into all of the holes.
Let the cake cool completely.
Meanwhile prepare the pudding. Using an electric mixer, beat together the milk and chocolate pudding for 3-4 minutes until the pudding is thickened. Pour the mixture evenly over the cooled cake. Refrigerate at least 1 hour for the pudding to set.
Add green food coloring and 1/2 tsp peppermint extract to the cool whip and stir until the food coloring is well incorporated. Spread over the cake.
Garnish with chopped Andes candies. Cut into slices and serve. Refridgerate leftovers.
Perfect to make the day before.
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