Monday, December 28, 2009

Andes Mint Chocolate Cake

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.

1 comment:

Sarah Lenhart said...

This looks delightful. I'm going to have to try it as soon as I can find an excuse to bake a cake. :)

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