Ireland’s Pudding Cake
April 21, 2012 by Chocolatier
Filed under Cakes - Cake Recipes, Chocolate Recipes
This pudding cake recipe will be the talk of the town! If you cake mix already has pudding in it cut your water amount down to 3/4 of a cup. Save time on chopping that chocolate by using 1 1/2 C of semi sweet chocolate chunks.
| Ireland’s Pudding Cake |
Recipe type: Dessert
Author:
Serves: 15 servings
This pudding cake recipe will be the talk of the town! If you cake mix already has pudding in it cut your water amount down to 3/4 of a cup. Save time on chopping that chocolate by using 1 1/2 C of semi sweet chocolate chunks.
Ingredients
- 1 pkg. yellow cake mix
- 1 (3.4 oz.) pkg. pistachio instant pudding and pie filling
- 4 eggs
- 1 cup water
- 1/4 cup canola oil
- 1/2 tsp peppermint extract
- 8 drops green food coloring
- 1 (8 sq.) pkg. semi sweet chocolate, chopped
- 20 chocolate covered thin mint candies
Instructions
- Set the oven temperature to 350 degrees and allow the oven to heat up while making the cake.
- Dump the cake mix and the pudding mix together into a large mixing bowl.
- Break the eggs into the mix.
- Pour in the water and canola oil.
- Add the extract and the food coloring.
- Beat with an electric mixer on medium speed for 4 1/2 minutes.
- Fold the chopped chocolate into the batter.
- Grease and flour a large rectangular baking pan being sure to shake out any excess flour.
- Spread the batter evenly into the pan.
- Bake 40 minutes or until the cake begins to pull away from the sides of the pan and a toothpick inserted in the center of the cake comes out clean.
- Place the candies on the top of the baked cake in a single layer.
- Return the cake to oven to bake an additional 3 minutes or until the candy has just begun to melt.
- Remove the cake and use a rubber spatula to spread the melted candy over the top of the cake like icing.
- Cool to room temperature before cutting.
