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
Ingredients
- 1 package white cake mix (regular size)
- 1 cup water
- 1/2 cup canola oil
- 3 large eggs
- 1/2 teaspoon peppermint extract
- 1 cup crushed mint creme Oreo cookies
- TOPPING:
- 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
Reviews
This cake was very good - but you have to like mint. I think next time I would skip the extract and just stick with the mint cookies alone. Very easy to make!
Loved it my friend made this for our friends birthday and it was like eating a pice of heaven!!