Can you believe Christmas is two weeks away! This holiday season is going by so fast. Before we know it Christmas will have come and gone and we will be heading into the New Year.
Remember when you were young and Christmas seemed to be far away? Two weeks couldn’t get here soon enough. As soon as January came, thinking of Christmas seemed like centuries away. For me, Christmas and my birthday are all within ten days of one another so I celebrate everything all at once. I never liked that very much when I was a kid. Now I can’t even remember how old I’m going to be. The last few weeks I was thinking I was turning 37. I just realized I’m turning 38. That is how fast time is flying by.
I don’t mind slowing things down to sit back and enjoy a piece of moist chocolate cake. Make it from scratch and add in some mint to make it festive and even better. This is such an easy cake mix to make. It is actually my staple, go to chocolate cake mix except I just had fun poking some holes in it and adding mint extract. What is not to love with a creamy pudding topping, which also makes frosting the cake a breeze since the pudding doubles as the frosting. Sprinkle with some crushed creme de menthe candies like Andes or how about some crushed Thin Mint Girl Scout cookies for a simple, moist and delicious chocolate dessert.
- 2 cups all-purpose flour
- 1 3/4 cup sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1/4 cup sour cream
- 1 teaspoon mint extract
- 1 cup warm water
- 1/2 cup crushed creme de menthe candies or thin mint cookies (optional)
- 2 boxes (3.4 oz each) instant chocolate pudding mix
- 4 cups milk
- 1/4 teaspoon mint extract
- Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9 x 13 inch cake pan and set aside.
- In a large mixing bowl sift flour, sugar, cocoa powder, baking soda, baking powder and salt.
- In a medium bowl whisk eggs, milk, vegetable oil, sour cream and mint extract.
- Stir wet ingredients and water into dry ingredients until blended.
- Pour into prepared cake pan and bake for 35-40 minutes until cake tester inserted into the center of cake comes out clean. Cool completely on wire rack.
- Using the back of a wooden spoon poke holes in the cake about 1 inch apart.
- In a large bowl whisk pudding mix, milk and mint extract. Slowly pour into mixture into holes of cake then pour remaining mixture evenly over cake.
- Sprinkle with chopped creme de menthe candies or crushed thin mints if desired.
- Refrigerate until pudding is set.
- Keep refrigerated.
This cake can be made without poking holes in it and frost with your favorite buttercream frosting. For a classic chocolate cake, substitute mint extract for vanilla extract.