-Mary Wilson BWVB02B
1 pk – 2 layer yellow cake mix
1 pk Pistachio pudding (4 serving
– Jello)
1/2 ts Peppermint extract
8 dr Green food coloring
1 c Chocolate chips; coarsely
– chopped
20 – 24 chocolate-covered thin
– mints
Combine cake mix, pudding, eggs, water, oil, extract and food coloring in
bowl. Blend, then beat at medium speed for 4 minutes. Stir in chocolate
chips. Pour into greased and floured 13- by 9-inch pan. Bake at 350
degrees for 40 minutes. (Cake is done when it pulls away from side of pan.
Do not underbake.) Remove cake from oven. Place the chocolate covered thin
mints over the top. Use enough mints to cover top completely. Return to
oven for 3 minutes.
Remove cake and spread out mint with knife or spatula. Cool and cut in
squares.
Yields
1 Recipe
