Mint-Chocolate Pudding Cake

Ingredients:
1 pkg. (2-layer size) yellow cake mix

1 pkg. (4-serving size) pistachio flavor
instant pudding & pie filling

4 eggs

1 cup water

1/4 cup oil

1/2 tsp. peppermint extract

8 drops green food coloring

1 pkg. (8 squares) semi-sweet baking
chocolate, chopped

20 chocolate-covered thin mint candies

Instructions:
PREHEAT oven to 350°F. Place cake mix,
dry pudding mix, eggs, water, oil, extract
and food coloring in large bowl of electric
mixer. Beat on low speed just until blended.
Beat on medium speed 4 minutes. Stir in
chocolate. Pour into greased and floured
13x9-inch baking pan.

BAKE 40 to 45 minutes or until toothpick
inserted in center comes out clean and cake
begins to pull away from sides of pan.
(Do not overbake.)

REMOVE cake from oven. Place candies in
single layer on top of cake. Return to oven.
Bake an additional 3 minutes or until candies
begin to melt. Immediately spread melted
candies evenly over cake to cover top of cake.
Cool completely.