Chocolate Mint Cake

I hope everyone had a safe and fun 4th of July.... So today I had this massive craving for chocolate that simply could not be ignored, you know the kind I speak of. I had all of the fixings to make a standard chocolate cake, but OH NO.... we did not stop there. I also had a few other items that I knew would take this simple cake to a whole new level of YUM!!! A big piece of cake along with a glass of cold milk and I was good to go.

Cake:

1 - Betty Crocker Triple Chocolate Fudge Cake Mix
Water, Oil & Eggs

Filling:

1 - 4oz. - Serving White Chocolate Instant Pudding
2 C. - Milk
1/2 Tsp. - Peppermint Extract

Frosting:

1 - Betty Crocker Whipped Chocolate Frosting
1/2 C. - Andes Mint Baking Bits

Make according to box directions and bake at 350 degrees in a well sprayed glass cake pan or at 325 degrees if using a dark or non stick pan. After the cake is done baking remove from the oven and cool for 15 minutes. In a medium sized bowl beat together the pudding mix, milk and extract for about 2 minutes, when ready pour over the top of the cake and cover loosely with foil or plastic wrap and chill in the refrigerator for 2 hours. When cool and the pudding is set frost carefully with the frosting and sprinkle on the candy bits. Keep loosely covered in the fridge.

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