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Mint Cake

Total Time

Prep: 25 min. Bake: 25 min. + chilling

Makes

15 servings

"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.
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Ingredients

  • 1 package yellow cake mix (regular size)
  • 1/2 teaspoon mint extract, divided
  • 1-1/2 cups cold whole 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

  1. Prepare cake mix according to package directions. Add 1/4 teaspoon mint extract to batter; beat well.
  2. Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in 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.

Nutrition Facts

1 piece: 217 calories, 6g fat (2g saturated fat), 1mg cholesterol, 456mg sodium, 37g carbohydrate, 1g fiber), 3g protein.

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