Mint Chip Pudding Cake Recipes

Steps:

• "Just mix cake mix, pudding, mint, oil, eggs, and water together in large bowl, add 3/4 of the bage of chips but save some for the icing.".
• "Pour into a greased bunt cake pan and bake at 350 degrees for 50-55 minutes or until a tooth pick comes out clean.
• Take it out of the oven and let it cool completely before trying to turn it out onto a plate".
• "To make the icing just take the left over chips put them in a micro wave safe bowl with a teaspoons of oil and heat for less then a minute or until the choc. is melted.
• Put the melted choc. in a plastic sandwich bag, snip off one of the corners and drizzle the chocolate over the cake.".

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine sugar, flour, cocoa, baking soda, baking powder, and salt in a medium bowl. Add eggs, milk, oil, vanilla extract, and peppermint extract; mix using an electric mixer until smooth. Whisk in boiling water. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cake cool 10 to 15 minutes before transferring to a wire rack to cool completely.
• While cake is cooling, combine milk and peppermint extract in a small bowl and set aside. Cream butter in a separate bowl using an electric mixer until smooth. Pour in confectioners' sugar and peppermint-milk mixture alternately while continuing to beat. Add green food coloring until frosting reaches desired color. Whip frosting on high until fluffy, 2 to 3 minutes. Divide between two bowls. Stir chocolate chips into 1/2 the frosting using a spoon. Set mint-chocolate chip frosting aside.
• Frost cooled cake with pure mint frosting without chocolate chips. Place cake in the refrigerator to set.
• Meanwhile, combine chocolate squares and butter in a double boiler; stir until thoroughly melted. Remove from heat. Stir ganache vigorously to a smooth consistency.
• Remove cake from the refrigerator. Cover entire cake with ganache; return to the refrigerator and allow to completely set, about 30 minutes.
• Remove set cake from the refrigerator. Frost sides of cake with mint chocolate chip frosting.

Steps:

• Mix cake mix, pudding mix, eggs, water, oil, peppermint extract, and food coloring in a large bowl. Beat on low speed with electric mixer just until blended. Beat on medium speed 4 minutes. Stir in chocolate chunks. Pour into a greased and floured 13x9-inch baking pan.
• Bake at 350 degrees for 40-45 minutes or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan. Do not overbake.
• Remove cake from oven. Place candies in single layer on top of cake to cover completely. Return to oven. Bake an additional 3 minutes or until candies begin to melt. Remove from oven. Quickly spread melted candies evenly over cake. Cool; cut into squares.