Pistachio Mint Cake
Ingredients
1 packet – 2 layer yellow cake mix
1 packet pistachio pudding
1/2 tsp. peppermint extract
8 drops green food coloring
1 C. chocolate chips; coarsely chopped
20 – 24 chocolate-covered thin mints
Cooking Instructions
Combine cake mix, pudding, eggs, water, oil, extract and food coloring in bowl. Blend, then beat at medium speed for 4 minutes. Stir in chocolate chips. Pour into greased and floured 13- by 9-inch pan. Bake at 350 degrees for 40 minutes. Remove cake from oven. Place the chocolate covered thin mints over the top. Use enough mints to cover top completely. Return to oven for 3 minutes. Remove cake and spread out mint with knife or spatula. Cool and cut in squares.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)