Chocolate Mint Cake

5 from 31 votes

This Chocolate Mint Cake is a delicious, moist chocolate cake infused with pudding and Andes Mints makes a festive St. Patrick's Day dessert.

Prep Time10

Cook Time30

Cooling Time30

Course: Dessert

Cuisine: American

Servings:

Calories: 218kcal

Measuring cups and spoons, large bowl and electric mixer (or stand mixer), 9x13 inch cake pan, wooden spoon (handle to poke holes in cake), large bowl and silicone spatula

13.25 oz box Chocolate Fudge Cake Mix and ingredients listed - mine called for 1 cup water, ½ cup oil, 3 eggs
¼ teaspoon peppermint extract
1 ½ cups Andes Mints chopped and divided
3.4 oz box instant pudding mix
1 ¾ cup milk
8 oz whipped topping
5 drops green food coloring

Preheat the oven to 350 degrees, and grease a 9x13 inch cake pan.
Add the cake mix, water, oil, eggs, and peppermint extract to a large bowl and using an electric mixer, beat on medium speed for 2 minutes. Fold in ¾ cup of chopped Andes mints, and pour into the pan.
Bake for 28-33 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven, and allow it to cool for 1 hour.
Using the handle of a wooden spoon, poke holes into the cake, about 1 inch apart.
Add pudding mix and milk to a bowl and beat with a whisk for 2 minutes. Pour over the cake, and spread across the entire cake, it will seep into the holes, and leave a pudding layer on top as well.
Add food coloring to the tub of whipped topping and stir until a solid color forms. Spread over cake.
Refrigerate cake for 2 hours to allow it to completely set.

Make the cake the day before and store in plastic wrap in the refrigerator. Frost before serving.

You can use vanilla buttercream frosting or whipped cream frosting to change this up a bit.