Mint Cake Recipe
Mint Cake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"My sister and I like to bake this 'cool' mint cake when we were learning to cook...and I still enjoy making it today," reports Sue Gronholz of Beaver Dam, Wisconsin.
MAKES:
15 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + chilling
MAKES:
15 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + chilling

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1/2 teaspoon mint extract, divided
  • 1-1/2 cups cold milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 4 to 5 drops green food coloring

Directions

Prepare cake mix according to package directions. Add 1/4 teaspoon mint extract to batter; beat well.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Using the end of a wooden spoon handle, poke 24 holes in cake. Spread pudding evenly over cake. Combine the whipped topping, food coloring and remaining extract; spread over pudding. Cover and refrigerate for at least 2 hours. Yield: 15 servings.
Originally published as Mint Cake in Quick Cooking May/June 2003, p43

Nutritional Facts

1 piece: 0g sugar total. Diabetic Exchanges: 1-1/2 fruit, 1 starch, 1 fat.

  • 1 package yellow cake mix (regular size)
  • 1/2 teaspoon mint extract, divided
  • 1-1/2 cups cold milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 4 to 5 drops green food coloring
  1. Prepare cake mix according to package directions. Add 1/4 teaspoon mint extract to batter; beat well.
  2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
  3. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Using the end of a wooden spoon handle, poke 24 holes in cake. Spread pudding evenly over cake. Combine the whipped topping, food coloring and remaining extract; spread over pudding. Cover and refrigerate for at least 2 hours. Yield: 15 servings.
Originally published as Mint Cake in Quick Cooking May/June 2003, p43

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MY REVIEW
cynthiaelliott User ID: 1867504 134235
Reviewed Mar. 15, 2011

"This dessert was excellent. I volunteer at a a soup kitchen, and made this dessert for our St. Patrick's day dessert. The clients loved it. I used an icing tip and bag to fill the holes in the cake, using jello choc pudding cups. After I cut out each piece, I then placed a shamrock choc ontop of the whipped cream. I would certainly make this again."

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