Chocolate Mint Cream Cake Recipe

Name: Chocolate Mint Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
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.
2
Pour into three greased and floured 9-in. round baking pans. Bake at 350u00b0 for 18-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3
For topping, combine the dry pudding mixes, confectioners' sugar, milk and extract until thickened. Fold in whipped topping and crushed cookies.
4
Place one cake layer on a serving plate; spread with topping. Repeat layers twice. Frost sides of cake with remaining topping.
5
Chop eight candies; sprinkle over center of cake. Cut remaining candies in half; garnish each serving with a half candy. Store in the refrigerator.

1002

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 package white cake mix (regular size), 1 cup water, 1/2 cup canola oil, 3 large eggs, and more.

Yes, Chocolate Mint Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Mint Cream Cake

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