Mint Chocolate Pudding Cake Food

MINT-CHOCOLATE PUDDING CAKE

Steps:

• Heat oven to 350°F.
• Beat all ingredients except semi-sweet chocolate and mint candies in large bowl with mixer until blended. Stir in semi-sweet chocolate.
• Pour into 13x9-inch pan sprayed with cooking spray.
• Bake 40 to 45 min. or until toothpick inserted in center comes out clean.
• Place candies in single layer on top of cake. Bake additional 3 min. or until candies begin to melt. Immediately spread melted candies evenly over cake to cover top of cake. Cool completely.

GOOEY CHOCOLATE PUDDING CAKE

Steps:

• Preheat the oven to 350 degrees F.
• For the cake: Whisk together the sugar, flour, cocoa, baking powder and salt in a bowl. Whisk in the milk, butter and vanilla. Stir together until smooth with a wooden spoon or spatula.
• Pour the batter into an ungreased 9-inch square baking pan. Use an offset spatula to level into pan.
• For the topping: Whisk together the sugars and cocoa and sprinkle it evenly over the batter. Pour the hot water over the top, resist the temptation to stir it into the batter.
• Bake about 30 minutes, you want the center to bubble and look almost set, almost like an undercooked brownie. Take out of the oven and let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Serve with mint chocolate chip ice cream, if desired.

MINT CAKE

Steps:

• Prepare cake mix according to package directions. Add 1/4 teaspoon mint extract to batter; beat well. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Using the end of a wooden spoon handle, poke 24 holes in cake. Spread pudding evenly over cake. Combine the whipped topping, food coloring and remaining extract; spread over pudding. Cover and refrigerate for at least 2 hours.

THIN MINT TRIFLE

Steps:

• Prepare a 9-by-13-inch baking pan and the cake mix according to package directions. Stir in 1 cup of the chopped cookies into the batter. Bake the cake according to package directions and let cool completely. Once cool, cut the cake into 1-inch square pieces, set aside.
• Whip together the cream, corn syrup and vanilla together, in a medium bowl, with an electric mixer on medium-high speed until medium peaks form.
• Assemble the trifle: Layer half of the cake pieces on bottom of the trifle dish. Evenly spread half of the whipped cream over the cake and to the edge of the trifle dish. Sprinkle all but 2 tablespoons of the chopped cookies over the whipped cream. Dollop all of the vanilla pudding over the cookie layer and spread evenly to the edge of the trifle dish. Evenly top with the remaining cake. Then dollop with the remaining whipped cream. Sprinkle with the reserved cookies and mint.
• Refrigerate for at least 4 hours up to overnight. Use a long-handled serving spoon to scoop.

MINT CHOCOLATE POKE CAKE

Steps:

• Preheat oven to 350°. Grease a 9X13 pan.
• Prepare cake according to package instructions. Remove from oven once baked and use the handle of a wooden spoon to poke holes in even intervals all over the top of the cake (about 1" apart). Make sure to only poke the holes about 3/4 of the way into the cake- don't go all the way to the bottom.
• Remove the lid from the fudge and heat in the microwave for about 30 seconds. Remove and stir and then microwave again for another 30 seconds, stirring until smooth. If the hot fudge is still too thick to pour, you can warm it for another 15-30 seconds. Pour the hot fudge evenly all over the top of the cake.
• Let the cake cool completely and then make the pudding layer. Mix the pudding mix and milk together for 2 minutes and then pour over the cooled cake.
• Place in the fridge to set up for 1-2 hours.
• Whip the whipping cream until soft peaks form and then add the sugar, mint extract and green food coloring. Continue to whip until stiff peaks form and then spread over the cake.
• Sprinkle the chopped Andes mints on top. Refrigerate until ready to serve.

CHOCOLATE PUDDING CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In an 8x8 inch square pan, stir together the flour, white sugar, 1/4 cup of cocoa, baking powder and salt. Add milk and oil, mix well. Sprinkle brown sugar, remaining cocoa and chocolate chips over the mixture. Add the vanilla to the hot water, then pour the water over the top.
• Bake for 30 to 35 minutes in the preheated oven, until the surface appears dry. Serve warm with a spoon or at room temperature.

CHOCOLATE-MINT PUDDING CAKES

Steps:

• Preheat oven to 375°F. Lightly butter six 3/4-cup ramekins or custard cups. Stir chocolate and butter in heavy small saucepan over low heat until melted and smooth. Remove from heat and cool slightly.
• Using electric mixer, beat eggs, egg yolks, and 1/3 cup sugar in large bowl until slightly thickened, about 5 minutes. Add all purpose flour and beat until blended. Add chocolate mixture, peppermint extract, and salt; beat just until incorporated. Divide chocolate mixture among prepared ramekins. Place ramekins on baking sheet. (Can be prepared 1 hour ahead. Let stand at room temperature.)
• Bake cakes until edges are set but centers look shiny and still move slightly when ramekins are gently shaken (tester inserted into centers comes out with wet batter attached), about 11 minutes. Remove cakes from oven; run small knife around each cake to loosen.
• Place small plate atop 1 ramekin with pudding cake. Using oven mitts or pot holders, hold plate and ramekin firmly together and invert, allowing cake to settle onto plate. Repeat with remaining cakes. Sprinkle each cake with powdered sugar or sweetened cocoa. Place scoop of ice cream alongside. Garnish with mint leaves and serve.

FOODCHANNEL EDITOR

Steps:

• 1 PREHEAT oven to 350°F. 2 Place cake mix, dry pudding mix, eggs, water, oil, extract and food coloring in large bowl of electric mixer. Beat on low speed just until blended. Beat on medium speed 4 minutes. 3 Stir in chocolate. Pour into greased and floured 13x9-inch baking pan. 4 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.) 5 REMOVE cake from oven. Place candies in single layer on top of cake. 6 Return to oven. Bake an additional 3 minutes or until candies begin to melt. Immediately spread melted candies evenly over cake to cover top of cake. Cool completely. 7 SIZE-WISE: Looking for a dessert to serve at a party? Chocolate and mint are a winning combination in this cake that serves 15 people. 8 NOTE: If using cake mix with pudding in the mix, reduce water to 3/4 cup. 9 SUBSTITUTE: 1-1/2 cups BAIER'S Semi-Sweet Chocolate Chunks for the chopped chocolate squares.

CHOCOLATE MINT BUNDT CAKE

Steps:

• Mix together all ingredients except chips for 4 minutes with mixer.
• Add chips and mix by hand.
• Place in greased bundt pan and bake at 350° for 60 minutes or until tests done.
• Cool completely before removing from pan.
• Sprinkle with confectioner's sugar before serving.

CHOCOLATE MINT ICEBOX CAKE

Steps:

• Beat pudding mix, coffee granules, milk and extract in large bowl with whisk 2 min. Fold in COOL WHIP.
• Spread 1/2 cup pudding mixture into 10-inch ring on flat 12-inch plate, leaving 6-inch opening in center of ring. Place 10 cookies, with sides touching, over pudding mixture on plate. Repeat with remaining pudding mixture and cookies to make additional layers, ending with layer of pudding mixture.
• Refrigerate overnight.

PISTACHIO MINT CHOCOLATE CHIP CAKE

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.".

MINT CHOCOLATE IRISH CREAM TRIFLE

Steps:

• 1. Prepare and bake cake according to directions on box, using a greased 13 x 9 pan. Allow cake to cool.
• 2. In a large bowl, whisk together milk and pudding mix for 3 minutes. (I usually do this the night before to allow mixture to set and thicken.)
• 3. Cut cake into 1-1/2 inch cubes and arrange in first layer of trifle bowl. Sprinkle cake layer with the Irish Cream. Top with pudding mixture, whipped topping and chopped mint choc candies. NOTE: My trifle bowl only allows 2 layers of each ingredient. There is enough ingredients here to allow for 3 layers.

MINT CHOCOLATE PUDDING COOKIES

Steps:

• Start by preheating the oven to 375 degrees F.
• Then, line a baking sheet with parchment paper or spray with non-stick cooking spray, set aside.
• Begin by creaming together the sugar and butter, in a large bowl, until nice and fluffy.
• Then, add in the egg, sour cream and dry pudding mix, stir well to combine.
• Next, in a separate small bowl, combine the flour, salt and baking soda.
• After that, incorporate the flour mixture into the butter and pudding mixture and stir until well combined.
• Now, add the mint extract and food coloring until desired color is achieved.
• Lastly, add in the chocolate chips. I used 3/4 cup chocolate chunks, 3/4 cup regular chocolate chips and 1/2 cup Andes baking bits. Any combination is wonderful, but note that while the Andes mint baking pieces add an incredible flavor, they kind of disappear in the cookies. So add them in addition to the 11/2 cups chocolate chips, if you opt to put them in!
• Start dropping the cookie dough by the rounded tablespoonfuls onto the prepared baking sheet.
• Then, bake for 10 minutes.
• When done baking, transfer to a cooling rack.
• Serve fresh and warm, enjoy!

SUPER MOIST CHOCOLATE BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®), or use a nonstick pan.
• Combine flour, sugar, cocoa powder, pudding mix, baking soda, and salt in a bowl. Add milk, oil, and vanilla extract. Beat with an electric mixer on low speed until combined. Beat on high speed for 2 minutes. Add eggs and beat for 2 minutes more. Add warm water and sour cream; beat until combined. Scrape down sides of the bowl. Stir in chocolate chips and pour batter into the prepared pan.
• Bake in the preheated oven until top is springy to the touch and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove and let cake cool thoroughly.