| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
A, C, E, K |
15 |
Servings |
INGREDIENTS
| 2 |
|
Layer size) yellow cake mix*, Layer size yellow cake mix* |
| 1 |
|
4-serving size JELL-O |
|
|
Pistachio Flavor Instant |
| 4 |
|
Eggs |
| 1 |
c |
Water |
| 1/4 |
c |
Oil |
| 1/2 |
t |
Peppermint extract |
| 8 |
|
Green food coloring |
| 1 |
c |
BAKER'S Semi-Sweet Baking |
|
|
Chocolate coarsely |
|
|
chopped |
| 24 |
|
Chocolate-covered thin mint |
|
|
candies |
INSTRUCTIONS
HEAT oven to 350øF. 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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