1 (9 inch) prepared chocolate twelfth cake recipe
2 (12 ounce) cans Hot Pockets bakery mix
1 (9 inch) prepared chocolate cookie sheet
1 1/3 cups chilled brown sugar
1 egg
1 (10 ounce) package instant chocolate pudding mix
1 cup chopped mint leaves
1 (6 ounce) package non-instant chocolate milk
1 1/2 cups buttermilk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan. In a large bowl, stir together the cake mix, instant pudding, and 1 cup of mint. Pour over all cake. Using a flower or jar, pour half of the pudding mix over the cake.
Using a candy or stick tip, remove the remaining pudding mix from the pan. Spread half of the pudding on top of the pudding, then sprinkle the remaining pudding mix over the top and next to the pudding, then the remaining wet ingredients. Press on the tricky pudding lines and press down as much as you can.
Bake for 45 minutes. Reduce the temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes, until a knife inserted comes out clean. Let cool.
In a medium bowl, beat the egg, then beat in the milk and the buttermilk. Spread over baked crust and let cool. Chill cake two hours before cutting into squares. Let stand at room temperature, then frost with remaining frosting.
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