| | Directions | | Preheat oven to 350°. Mix cake mix, dry pudding mix, eggs, water, oil, peppermint extract and food coloring in a large bowl with electric mixer. Beat on low speed just until well blended. Mix on medium speed 4 minutes. Stir in chocolate chips. Pour into greased and floured 13x9 inch pan. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean and edges pull away from the pan. (Do not over bake.) Remove cake from oven. Place candies in single layer on top of cake. Return to oven an additional 3 minutes or until candies begin to melt. Immediately spread melted candies evenly over cake to cover top of cake. Cool completely. |
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| Ingredients | | - |  | 1 package white cake mix |
| - | | 1 package 4 serving size) pistachio flavor instant pudding and pie filling |
| - | | 4 eggs |
| - | | 1 cup water |
| - | | 1/4 cup Oil |
| - | | 1/2 teaspoon peppermint extract |
| - | | 8 drops green food coloring |
| - | | 1 package chocolate chips |
| - | | 20 chocolate covered thin mint candies |
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