Andes Candy Cake Recipe
Dessert Day or Chocolate Covered Insects Day is what we celebrate today on October 14th. I love a good dessert but I’ve never tried Chocolate Covered Insects. So in celebration Dessert Day let’s have Andes Candy Cake instead!!
Andes candy Cake recipe is easy to make and heavenly to eat!! We used a chocolate cake mix, whipped topping, Andes Candies chocolates, imitation thin mint cookies, Smuckers Hot Fudge sauce and imitation mint flavoring. We also cooked it in a 9×13 inch pan because we knew it would be a hit.
Directions are easy and everything is pretty self explanatory.
Make the chocolate cake mix according to the directions on the package. Add a teaspoon of mint flavoring( or more if you like mint a lot). Then pop it into the oven to bake until completely cooked. While it is in the oven we broke the Imitation Thin Mint cookies into bite sized pieces using a gallon sized bag and a rolling pin. Just break them up till the desired consistency there is not a right or wrong way with this cake!
When the cake is done take it out and let it cool, now the hard part begins (waiting because it smells amazing!) After it is cool drizzle your hot fudge flavored Smuckers (or other brand) over the entire cake like the top left picture. Then use the crumbled cookies to cover the entire cake, it just adds another layer of yummy goodness to the masterpiece. Follow that up with room temperature cool whip spread over the entire cake. Then cut your Andes candies into bite size pieces as shown in the bottom right. They don’t have to be perfect but we thought it would help the flavor.
Don’t forget to eat an Andes candy just for good measure, my nephew Gavin ate several that day!
Then place in the fridge until you are ready to serve a cold dessert. Ours was in the refrigerator for about 4 hours and was cold and refreshing on our hot summer night! This is definitely a recipe you will want to make when others are around because you want to eat more than one piece!!
