Friday, October 2, 2009

Andes Mint Chocolate Cake

Beware, this cake could tempt you to sin. Gluttons beware. This is a a mild minty cake that leaves you wanting more. Add a drizzle of hot fudge over the top and you've got a home run.

1 (18.25 ounce) package yellow cake mix
1 (5.9 ounce) package instant chocolate pudding mix
4 eggs, beaten
2/3 cup oil (I use sunflower)
2/3 cup white sugar
1/3 cup water
1 (8 ounce) container sour cream
1 cup Andes mint chips
Hot Fudge (optional)
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
  2. In a bowl, mix the yellow cake mix, pudding mix, eggs, vegetable oil, sugar, and water. Gently fold in the sour cream and mint chips. It will be a very thick batter, but that helps make an incredibly moist cake.
  3. Pour batter into the prepared Bundt pan. Bake in the preheated oven for 55 minutes. Cool in pan for 10 minutes before transferring to cooling racks.
TOTAL COSTS: $3.25 - $4.75
Andes mint chips $2.50 (Meijer) - can chop mints ($1 Christmas time)
Sour Cream $.50 (Aldi's)
Cake Mix $.90 (Aldi's)
Pudding $.50 (Aldi's)
Eggs $.35 (Aldi's)

Whatever flavor of pudding you want
Whatever flavor of cake you want
Mini chocolate chips
Peppermint bits

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