Chocolate Mint Cake
Servings: 16 servings
Ingredients
- 14 ounces Mint Oreos - 1 package
- 14 ounces Eagle-brand Sweetened Condensed Milk - 1 can
- 12 ounces Cool Whip - 1 container
- 15.25 ounces Chocolate Funfetti Cake Mix - 1 box
- 6 ounces Butter - 1 ½ Sticks
- 9.6 ounces Chocolate Mint M and M's - 1 package
Instructions
- Line the bottom of a 9 X 13 dish with Oreos. Pour the Eagle-brand Milk over the Oreo's.
- Spread the Cool Whip on top of the Milk and Oreos.
- Spread the Cake mix on top of the Cool Whip. Cut the butter into small squares, and lay the squares on top of cake mix.
- Sprinkle 3/4 cup of the M and M's on top of the butter.
- Bake at 350 for 45 minutes. Remove from oven to a wire rack to cool.
Notes
- Start Small: Add mint extract gradually for balanced flavor.
- Chill Between Layers: Helps frosting stay neat.
- Use Devil’s Food Mix: Gives deeper chocolate taste.
- Crush Oreos Finely: Prevents bulky layers when stacking.