I have some family members that are crazy about mint chocolate stuff, so I made this for a family gathering.
Andes Mint Chocolate Cake
1 chocolate cake mix
1/2 cup sugar
1 (3.9-ounce) package chocolate instant pudding mix
1 cup oil
4 large eggs
1 (8-ounce) container sour cream
1 teaspoon peppermint extract
Andes Mint candies, chopped (how many is your preference)
Heavily grease and flour a 12-cup Bundt pan. Set aside.
Combine first 7 (and about 1/2 - 1 cup of chopped Andes candies) ingredients in a large mixing bowl. Beat at low speed with an electric mixer just until combined. Beat at high speed 2 minutes. Pour batter into prepared pan.
Bake at 350° for 50 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and cool on wire rack. Place on serving plate, frost and sprinkle on Andes candies.
For the frosting I just mixed in 1/4 teaspoon of peppermint extract into a can of frosting and added some green food coloring.