Mint Cake

1 package (18-1/4 ounces) yellow cake mix
1/2 teaspoon mint extract, divided
1-1/2 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
4 to 5 drops green food coloring

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. x 2-in. baking pan. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

In a 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. Makes 15 servings.