Jacklyn’s Pistachio-mint Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cakes, Celebrity, Desserts | 1 | Recipe | ||
INGREDIENTS
| Mary Wilson BWVB02B | ||
| 1 | 2 layer yellow cake mix | |
| 1 | Pistachio pudding, 4 serving | |
| Jello | ||
| 1/2 | t | Peppermint extract |
| 8 | Green food coloring | |
| 1 | c | Chocolate chips, coarsely |
| chopped | ||
| 20 | 24 chocolate-covered thin | |
| mints |
INSTRUCTIONS
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 <stalkofs@optonline.net> on Apr 2, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1522
Calories From Fat: 759
Total Fat: 90.2g
Cholesterol: 0mg
Sodium: 981.1mg
Potassium: 664.4mg
Carbohydrates: 183.3g
Fiber: 18.2g
Sugar: 42.7g
Protein: 25.1g