Description
A rich and delicious Mint Chocolate Poke Cake that starts with a moist chocolate cake infused with a minty hot fudge and sweetened condensed milk mixture. Topped with a cool, mint-flavored whipped cream and sprinkled with chopped Andes mints, this dessert is perfect for mint and chocolate lovers and ideal for serving a crowd.
Ingredients
Units
Scale
Cake
- 1 chocolate cake mix (plus eggs, oil/butter, and water as called for on the box)
Filling
- 1 11 oz jar hot fudge (about 1 cup)
- 1 14 oz can sweetened condensed milk (about 1 cup)
- 1 tsp mint extract (divided)
Topping
- 1 8 oz container Cool Whip
- 3-4 drops green food coloring
- 2/3 cup chopped Andes mints or Andes mint chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Bake Cake: Prepare your chocolate cake mix according to the box instructions, including eggs, oil or butter, and water. Pour the batter into a 9×13 inch baking pan and bake as directed, usually about 30 minutes, until a toothpick inserted comes out clean.
- Cool Cake: Allow the baked cake to cool for 5 minutes in the pan to set slightly before proceeding.
- Make Holes in Cake: Using the bottom of a wooden spoon, a knife, or a fork, gently poke holes evenly all over the surface of the cake to allow the filling to soak in.
- Prepare Filling: In a small bowl, combine the hot fudge, sweetened condensed milk, and 1/2 teaspoon of the mint extract. Stir well until smooth and combined.
- Add Filling to Cake: Pour the hot fudge mixture evenly over the cake, spreading gently with a spatula or spoon to cover the entire surface and fill the holes.
- Chill Cake: Cover the cake loosely with plastic wrap and place it in the refrigerator to chill for at least 1 hour, allowing the filling to absorb fully into the cake.
- Prepare Topping: In a medium bowl, fold together the Cool Whip, the remaining 1/2 teaspoon mint extract, and 3-4 drops of green food coloring until well combined and evenly colored.
- Top Cake: Spread the mint-flavored whipped topping evenly over the chilled cake.
- Garnish: Sprinkle the chopped Andes mints or Andes mint chips evenly over the top of the whipped topping.
- Final Chill: Return the cake to the refrigerator and chill for an additional 2 to 4 hours, or longer, to let flavors meld and topping set.
- Serve: Cut into squares and serve chilled for a refreshing and indulgent mint chocolate dessert.
Notes
- This mint chocolate poke cake is great for parties or gatherings as it serves 15 to 18 people.
- Using Andes mint chips adds a crunchy texture and extra mint chocolate flavor.
- The mint extract can be adjusted to taste if you prefer a stronger or subtler mint flavor.
- Be sure to poke holes evenly and not too large to keep the cake structure intact while absorbing the filling.
- Chilling the cake after each step enhances the flavors and texture for best results.
Nutrition
- Serving Size: 1 slice (approx. 1/15th of cake)
- Calories: 350
- Sugar: 34g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
