Andes Mint Chocolate Cake
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 4 eggs
- 3/4 cup water
- 1 cup sour cream
- 1 tsp vanilla
- 1 small box instant chocolate pudding
- 1 devils food cake mix
- 3/4 cup oil i use canola
- 1 generous cup of andes mint chips or chopped andes mints
- more mints for drizzling on top
- 1 square white chocolate almond bark (optional)
- Carbohydrate 2.61256666718434 g
- Cholesterol 7.23958333807258 mg
- Fat 2.08454333479156 g
- Fiber 0 g
- Protein 1.7744183336906 g
- Saturated Fat 1.29761416757441 g
- Serving Size 1 1 Serving (70g)
- Sodium 49.3927500054832 mg
- Sugar 2.61256666718434 g
- Trans Fat 0.107338500075099 g
- Calories 37 calories
Preheat oven to 350 degreesIn a large mixing bowl beat eggs until frothy.Add oil and water and mix until well blended.Add cake mix, sour cream and vanilla, beat until well blendedAdd pudding mix and mix until well combined.Fold in Andes Mint chips. Batter will be thick.Spoon batter into a well greased bundt pan.Bake at 350° for 45-50 minutes.Test center with toothpick, it will come out clean when the cake is done.I cool my bundts in the freezer, the cake will come out much easier if it is completely cool, but I like to serve it a little warm so I take it out when the cake is still slightly warmRun a butter knife around all of the edges and then invert onto a large plate or cake standIn a double broiler or in the microwave, melt the remaining cup or so of mint chips and drizzle over cakeDo the same with the square of white almond bark if you chose to add it,Serve warm with ice cream and chocolate sauce.
