0/5
(0 Votes)
Ingredients
- Cake:
- 18 1/2-oz pkg yellow cake mix (without pudding)
- 3 3/4 oz pkg instant pistachio pudding mix
- 4 eggs, beaten
- 1/4 cup oil, vegetable or salad
- 1/2 tsp peppermint extract
- 7 or 8 drops green food coloring
- 3 cups grated zucchini, undrained
- 1 cup semisweet chocolate morsels
- Cream Cheese Pistachio Frosting:
- 3 oz pkg cream cheese, softened
- 1 1/2 cups milk
- 3 3/4 oz pkg instant pistachio pudding mix
- Topping:
- 1/4 cup semisweet chocolate morsels
Preparation
Step 1
Cake: Combine cake mix, pudding mix, beaten eggs, oil, extract, food coloring and zucchini in a large bowl and blend on low speed of electric mixer for 1 minute; beat on medium speed for 4 minutes, then fold in coarsely chopped chocolate morsels. Bake in greased and floured 13-by-9-inch pan in preheated 350 F oven until cake tests done – about 40 to 45 minutes. Cool completely in pan on rack, then frost, sprinkle with chopped chocolate morsels and serve.
Frosting: Cream the cream cheese until fluffy; gradually beat in milk. Add pudding mix and beat well for 2 to 3 minutes.