Description

This cake is moist and tender and is extra delicious served warm. Serve it for St. Patrick's Day with mint chocolate chip ice cream. Color the melted white chocolate with a little green food coloring to make it more festive.

Ingredients

• 1 Devil's Food cake mix
• 1 small box instant chocolate pudding
• 4 eggs
• ¾ c. water
• ¾ c. canola oil
• 1 c. sour cream
• 1 t. vanilla
• 1 generous cup Andes Mint chips or chopped Andes Mints
• extra mints, for garnish
• 1 square white chocolate almond bark, optional

Steps

1. Preheat oven to 350 degrees. Grease a bundt pan.
2. In a large mixing bowl, beat eggs until frothy; add oil and water; mix until well blended. Add cake mix, sour cream and vanilla; beat until well blended. Add pudding mix; mix until well combined. Fold in mints. The batter will be thick.
3. Spoon batter into the prepared bundt pan.