| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | C, A, K, E | 15 | Servings | |
INGREDIENTS
| 2 | Layer size) yellow cake mix* | |
| 1 | pk | (4-serving size) JELL-O Pistachio Flavor Instant |
| 4 | Eggs | |
| 1 | c | Water |
| 1/4 | c | Oil |
| 1/2 | ts | Peppermint extract |
| 8 | dr | Green food coloring |
| 1 | c | BAKER'S Semi-Sweet Baking Chocolate; coarsely chopped |
| 24 | Chocolate-covered thin mint candies |
INSTRUCTIONS
HEAT oven to 350°F. MIX cake mix, pudding mix, eggs, water, oil, extract and food coloring in large bowl. Blend; then beat with electric mixer on medium speed for 4 minutes. Stir in chips. Pour into greased and floured 13x9-inch pan. Bake 40 to 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 from oven and place candies in a single layer on top of cake to cover completely. Return to oven and bake 3 minutes longer to melt candies. Remove from oven and quickly spread melted candies evenly over cake. Cool; then cut into squares. Recipe by: KRAFT WEBSITE Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on Jan 19, 1998
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