Ingredients
- 1 box chocolate cake mix around 15 ounce size box
- 1 cup water
- 1/2 cup unsalted butter melted, or use oil
- 4 eggs
- 2 1/2 tsp peppermint extract divided
- 3.4 ounce box chocolate instant pudding not the cook and serve, make sure the box says "Instant"
- 2 cups cold milk 2% or whole
- 2- 8 ounce containers of cool whip
- 14 ounces can sweetened condensed milk
- Green gel food coloring
- 3.5 ounce bag Andes mint candies
Method
- Preheat oven to 350°F.
- Prepare the cake mix according to the package directions using the water, eggs and butter or vegetable oil. Add in 2 teaspoons of peppermint extract to the batter.
- Pour cake batter into a greased 9x13 baking dish.
- Bake 22-25 minutes until a toothpick inserted into the center comes out clean. Let the cake cool 5 minutes.
- Using the handle of a wooden spoon, or wide straw, poke about 50 holes in the cake 1 inch apart. Poke 3/4 of the way into the cake, not all the way through.
- Evenly pour the sweetened condensed milk over the cake and into all of the holes. Spread it evenly across the cake.
- Let the cake cool completely, about 1 hour. I pop it into the fridge.
- Meanwhile, prepare the chocolate pudding. Using an electric mixer, beat together the milk and chocolate pudding for 2-3 minutes until the pudding is thickened. Pour the mixture evenly over the cooled cake.
- Add green food coloring and 1/2 tsp peppermint extract to the cool whip and stir until the food coloring is well incorporated and no white streaks remain. Spread over the cake.
- Chop the Andes mints and sprinkle over the cake. Refrigerate another hour up to overnight for the cake to set up.
- Cut into slices and serve. Refrigerate leftovers.
- Perfect to make the day before!
Nutrition
Notes
Nutrition information is provided as a courtesy and may vary.
Make homemade whipped cream in place of the Cool Whip by beating 2 cups of heavy whipping cream with 1/2 cup sugar and 1/2 teaspoon peppermint extract with an electric mixer until peaks form.
Refrigerate cake.