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Chocolate Mint Cream Cake

 Chocolate Mint Cream Cake
This recipe is fun and I had a lot of fun 'dreaming' this one up. It's easy, but very impressive when serving.—Patty Thompson, Jefferson, Iowa
14 ServingsPrep: 30 min. Bake: 20 min. + cooling


  • 1 package white cake mix (regular size)
  • 1 cup water
  • 1/2 cup canola oil
  • 3 eggs
  • 1/2 teaspoon peppermint extract
  • 1 cup crushed mint creme Oreo cookies
  • 2 packages (3.9 ounces each) instant chocolate pudding mix
  • 1/3 cup confectioners' sugar
  • 1-1/2 cups cold 2% milk
  • 1/2 to 1 teaspoon peppermint extract
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 1/2 cup crushed mint creme Oreo cookies
  • 15 mint Andes candies


  • In a large bowl, combine the cake mix, water, oil, eggs and extract;
  • beat on low speed for 30 seconds. Beat on medium speed for 2
  • minutes. Fold in crushed cookies.
  • Pour into three greased and floured 9-in. round baking pans. Bake at
  • 350° for 18-24 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely.

2 of 2

Chocolate Mint Cream Cake (continued)

Directions (continued)

  • For topping, combine the dry pudding mixes, confectioners' sugar,
  • milk and extract until thickened. Fold in whipped topping and
  • crushed cookies.
  • Place one cake layer on a serving plate; spread with topping. Repeat
  • layers twice. Frost sides of cake with remaining topping.
  • Chop eight candies; sprinkle over center of cake. Cut remaining
  • candies in half; garnish each serving with a half candy. Store in
  • the refrigerator. Yield: 14 servings.
Nutritional Facts: 1 slice equals 492 calories, 23 g fat (10 g saturated fat), 48 mg cholesterol, 574 mg sodium, 67 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.