Baking Instructions

• Preheat oven to 350 degrees.
• In a large mixing bowl beat eggs until frothy.
• Add oil and water and mix until well blended.
• Add cake mix, sour cream and vanilla, beat until well blended.
• Add pudding mix and mix until well combined.
• Fold in Andes Mint chips. Batter will be thick.
• Spoon batter into a well-greased bundt pan.
• Bake at 350° for 45-50 minutes.
• Test center with a toothpick, it will come out clean when the cake is done.
• I cool my bundts in the freezer; the cake will come out much easier if it is completely cool, but I like to serve it a little warm so I take it out when the cake is still slightly warm.
• Run a butter knife around all of the edges and then invert onto a large plate or cake stand.
• In a double boiler or in the microwave, melt the remaining cup or so of mint chips and drizzle over cake.
• Do the same with the square of white almond bark if you chose to add it.
• Serve warm with ice cream and chocolate sauce.