Directions:
- Prepare cake mix according to package directions. Add 1/4 teaspoon mint extract to batter; beat well.
- Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near 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. Yield: 15 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.02 Kcal (657 kJ) | ||
| Calories from fat | 19.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.13g | 3% | |
|---|---|---|---|
| Cholesterol | 0.49mg | 0% | |
| Sodium | 248.3mg | 10% | |
| Potassium | 65.39mg | 1% | |
| Total Carbs | 32.4g | 11% | |
| Sugars | 2.51g | 10% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 2.52g | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 84.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 255.36 Kcal (1069 kJ) | ||
| Calories from fat | 31.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.47g | 3% | |
|---|---|---|---|
| Cholesterol | 0.8mg | 0% | |
| Sodium | 403.81mg | 10% | |
| Potassium | 106.34mg | 1% | |
| Total Carbs | 52.69g | 11% | |
| Sugars | 4.08g | 10% | |
| Dietary Fiber | 0.69g | 2% | |
| Protein | 4.1g | 5% | |
| Iron | 0.6mg | 2% | |
| Calcium | 137mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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