Instructions: Combine cake mix, pudding, eggs, water, oil, extract and food coloring in bowl. Blend, then beat at medium speed for 4 minutes. Stir in chocolate chips. Pour into greased and floured 13- by 9-inch pan. Bake at 350 degrees for 40 minutes. (Cake is done when it pulls away from side of pan.

Do not underbake.) Remove cake from oven. Place the chocolate covered thin mints over the top. Use enough mints to cover top completely. Return to oven for 3 minutes.

Remove cake and spread out mint with knife or spatula. Cool and cut in squares.

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