Shelly's Recipe

CHOCOLATE MINT CREAM CAKE

Category: Cakes from Cake Mixes

1 package (18-1/4 ounces) white cake mix
1 cup water
1/2 cup canola oil
3 eggs
1/2 teaspoon peppermint extract
1 cup crushed mint cream-filled chocolate sandwich cookies

Topping:
2 packages (3.9 ounces each) instant chocolate pudding mix
1/3 cup confectioners sugar
1-1/2 cups cold milk
1/2 to 1 teaspoon peppermint extract
1 carton (12 ounces) frozen whipped topping, thawed
1/2 cup crushed mint cream-filled chocolate sandwich cookies
15 mint Andes candies

In a large bowl, combine the cake mix, water, oil, eggs and extract; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Fold in crushed cookies. Pour into three greased and floured 9-in. round baking pans. Bake at 350 for 18-24 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For topping, combine the dry pudding mixes, confectioners sugar, milk and extract until thickened. Fold in whipped topping and crushed cookies.

Place one cake layer on a serving plate; spread with topping. Repeat layers twice. Frost sides of cake with remaining topping. Chop eight candies; sprinkle over center of cake. Cut remaining candies in half; garnish each serving with a half candy. Store in the refrigerator.