1 pkg. yellow cake mix
1 pkg. pistachio instant pudding mix
4 eggs
1 c. water
1/4 c. oil
1/2 tsp. peppermint extract
8 drops green food coloring
1 c. chocolate chips, coarsely chopped
20-24 chocolate covered thin mints

Combine first 6 ingredients in a bowl. Blend and beat at medium speed 4 minutes. Stir in chocolate chips. Pour into greased and floured 9x13 inch pan. Bake 40-45 minutes at 350. Do not overbake. Remove from oven and cover top of cake with mints. Return to oven for 3 minutes only. Remove and spread chocolate. Cool and cut into squares.