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Chocolate Mint Cream Cake

This recipe is fun and I had a lot of fun 'dreaming' this one up. It's easy, but very impressive when serving.—Patty Thompson, Jefferson, Iowa
  • Total Time
    Prep: 30 min. Bake: 20 min. + cooling
  • Makes
    14 servings


  • 1 package white cake mix (regular size)
  • 1 cup water
  • 1/2 cup canola oil
  • 3 large eggs
  • 1/2 teaspoon peppermint extract
  • 1 cup crushed mint creme Oreo cookies
  • 2 packages (3.9 ounces each) instant chocolate pudding mix
  • 1/3 cup confectioners' sugar
  • 1-1/2 cups cold 2% milk
  • 1/2 to 1 teaspoon peppermint extract
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 1/2 cup crushed mint creme Oreo 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 in 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.
Nutrition Facts
1 slice: 492 calories, 23g fat (10g saturated fat), 48mg cholesterol, 574mg sodium, 67g carbohydrate (43g sugars, 1g fiber), 5g protein.

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