Jacklyns Pistachio-Mint Cake

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Jacklyns Pistachio-Mint Cake Ingredients

1 pk - 2 layer yellow cake mix	8 dr Green food coloring
1 pk Pistachio pudding (4 serving	1 c Chocolate chips; coarsely
1/2 ts Peppermint extract	20 - 24 chocolate-covered thin

Instructions for Jacklyns Pistachio-Mint Cake

Combine cake mix, pudding, eggs, water, oil, extract and food coloring in bowl. Blend, then beat at medium speed for 4 minutes. Stir in chocolate chips. Pour into greased and floured 13- by 9-inch pan. Bake at 350 degrees for 40 minutes. (Cake is done when it pulls away from side of pan. Do not underbake.) Remove cake from oven. Place the chocolate covered thin mints over the top. Use enough mints to cover top completely. Return to oven for 3 minutes. Remove cake and spread out mint with knife or spatula. Cool and cut in squares. Source: Jackie Zeman (Bobby Meyer on General Hospital). Posted to MM-Recipes Digest V4 #2 by Stu on Apr 2, 1998

Main Ingredient: CakeCuisine: Uncategorized

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