Ingredients
1 package yellow cake mix (regular size)1/2 teaspoon mint extract, divided1-1/2 cups cold whole milk1 package (3.9 ounces) instant chocolate pudding mix1 carton (8 ounces) frozen whipped topping, thawed4 to 5 drops green food coloring
Preparation
Prepare cake mix according to package directions. Add 1/4 teaspoon mint extract to batter; beat well.
Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Using the end of a wooden spoon handle, poke 24 holes in cake. Spread pudding evenly over cake. Combine the whipped topping, food coloring and remaining extract; spread over pudding. Cover and refrigerate for at least 2 hours.
