Craving for a chocolate treat? Try this easy and delicious Chocolate Frango Mints recipe! It’s the perfect dessert for any chocolate lover.
Ingredients
- 1 pkg. devil’s food cake mix
- 1 pkg. chocolate fudge pudding mix (instant)
- 8 oz. sour cream
- 3/4 c. water
- 1/2 c. Wesson oil
- 4 eggs
- 6 oz. chopped Frango mints
Baking Instructions
- Mix ingredients together for 5 minutes.
- Scrape bowl often. Last fold in chocolate chip mints.
- Bake at 350° for 35 to 40 minutes or until done (cake mix directions).
Calorie: 350
Total cooking time:45 minutes
Difficulty level: Easy
The Prelude to Chocolate Heaven
Let me tell you a little story about my culinary adventure with a delightful dessert that I call Chocolate Frango Mints. Now, I don’t want to brag, but this recipe has turned me into a sort of dessert legend among my family and friends. It involves an unlikely mix of ingredients: devil’s food cake mix, chocolate fudge pudding mix, sour cream, and yes, you read that right, chopped Frango mints. Sounds like a mad scientist’s concoction, doesn’t it? Well, stick with me. It’s about to get deliciously weird.
The Battle with the Ingredients
So, here’s the cast of characters: 1 pkg. devil’s food cake mix, 1 pkg. chocolate fudge pudding mix (instant, because who has time for cooking pudding?), 8 oz. of sour cream, 3/4 c. of water, 1/2 c. of Wesson oil, 4 whole eggs, and 6 oz. of chopped Frango mints.
Now, let me be honest. The first time I saw this list, I thought it was a joke. I mean, sour cream in a dessert? Sounds like a culinary prank, right? But trust me, the sour cream is the secret weapon. It takes the cake mix and chocolate fudge pudding from “Yeah, it’s good” to “Holy cow, I need another piece!”
The Mixing Madness
Alright, here’s where things get messy. You’re going to mix all those ingredients together for about 5 minutes. Yes, just dump everything in a bowl and mix away. It’s like a wild party in your mixing bowl, with the cake mix and chocolate fudge pudding doing the cha-cha, the sour cream pirouetting, and the eggs doing a breakdance.
Remember to scrape the bowl often. We don’t want any wallflower ingredients missing out on the dance. And for the grand finale, fold in those chopped Frango mints. It’s like throwing confetti at the end of the party. A real showstopper!
The Oven Showdown
Now, preheat your oven to 350°. I know, I know, it sounds hot, but trust me, it’s the perfect temperature for this cake. You’re going to bake this bad boy for 35 to 40 minutes, or until the cake has risen to its full glory (just follow the cake mix directions).
Now, I have to warn you, your kitchen will fill with an aroma that can only be described as heavenly. Resist the urge to stick your face in the oven. Trust me. I learned the hard way.
The Aftermath
When the timer finally dings, brace yourself for the moment of truth. The cake should be a beautiful brown, glistening with the melted Frango mints. It’s a sight to behold.
But the true test? The first bite. It’s a symphony of flavors, with the richness of the devil’s food cake mix, the creamy depth of the chocolate fudge pudding, the tang of the sour cream, and the refreshing burst of the Frango mints. It’s chaos, it’s madness, it’s… absolutely delicious.
So, there you have it. My crazy, chaotic, utterly divine recipe for Chocolate Frango Mints. If you’re feeling adventurous, give it a try. And remember, if anyone asks, the sour cream was your idea. Happy baking!
