Mint Chocolate Poke Cake Recipe
Indulge in the delightful combination of mint and chocolate with this Mint Chocolate Poke Cake. A rich chocolate cake infused with minty goodness, creamy pudding, and fluffy whipped topping, topped with a sprinkle of chocolate chips or mint candies. Perfect for any occasion!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes (includes chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Cake:
- 1 box chocolate cake mix (plus ingredients listed on box: eggs, oil, water)
Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon peppermint extract
- 1/2 teaspoon green food coloring (optional)
- 1 box (3.4 oz) instant chocolate pudding mix
- 2 cups cold milk
Topping:
- 1 container (8 oz) whipped topping, thawed
- 1/2 cup mini chocolate chips or chopped Andes mints
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish. Prepare and bake the chocolate cake as per package instructions.
- Poke Holes: After baking, poke holes all over the cake’s surface with a wooden spoon handle.
- Prepare Filling: Mix sweetened condensed milk with peppermint extract and food coloring. Pour over cake.
- Make Pudding: Whisk chocolate pudding mix with cold milk until thickened. Spread over the cake.
- Chill: Refrigerate the cake for at least 1 hour.
- Final Touches: Spread whipped topping over the pudding layer. Sprinkle with chocolate chips or Andes mints. Keep chilled until serving.
Notes
- For stronger mint flavor, add peppermint extract to the whipped topping.
- This cake tastes best the next day once flavors have melded.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35g
- Sodium: 360mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Find it online: https://easy-tapas-recipes.com/mint-chocolate-poke-cake-recipe/
