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Mint Chocolate Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 95 reviews
  • Author: Villerius
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 4 hours 40 minutes
  • Yield: 15 to 18 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Mint Chocolate Poke Cake is a delightful dessert combining rich chocolate cake with a luscious mint-infused hot fudge and sweetened condensed milk mixture, topped with a minty whipped cream and sprinkled with chopped Andes mint chocolates. Perfect for mint chocolate lovers and ideal for serving a crowd, this easy-to-make poke cake features layers of flavor and a refreshing hint of mint, creating a creamy, indulgent treat that’s sure to impress.

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

  1. Preheat and Bake: Preheat your oven to 350°F (175°C). Prepare the chocolate cake mix according to the package instructions, including eggs, oil or butter, and water, then pour the batter into a 9×13-inch baking pan and bake as directed on the box, usually about 30 minutes.
  2. Cool and Poke Holes: Allow the cake to cool for about 5 minutes after baking. Using the bottom of a wooden spoon, knife, or fork, poke holes evenly all over the cake to allow the filling to seep in.
  3. Prepare Filling Mix: In a small bowl, combine the hot fudge, sweetened condensed milk, and half (1/2 tsp) of the mint extract. Stir well to create a smooth, minty fudge mixture.
  4. Pour Filling over Cake: Pour the hot fudge mixture evenly over the cake, ensuring it fills the holes and spreads across the entire surface.
  5. Chill Cake: Cover the cake with plastic wrap or a lid and refrigerate it for at least 1 hour to let the filling set and soak into the cake.
  6. Prepare Mint Whipped Topping: In a medium bowl, fold together the Cool Whip, remaining 1/2 tsp mint extract, and green food coloring until the mixture is evenly combined and minty green in color.
  7. Top Cake: Spread the mint-flavored Cool Whip mixture over the chilled cake evenly, creating a smooth, fluffy topping.
  8. Add Mint Chips and Final Chill: Sprinkle the chopped Andes mints or Andes mint chips over the top of the whipped topping. Return the cake to the fridge and chill for an additional 2 to 4 hours, or longer if desired, to fully set and meld flavors.
  9. Serve: Slice the cake into 15 to 18 generous pieces and serve chilled for a deliciously refreshing mint chocolate dessert.

Notes

  • This poke cake starts with a simple chocolate cake mix, transformed by a rich minty hot fudge and sweetened condensed milk filling that soaks into the cake holes for moistness and flavor.
  • The Cool Whip topping is enhanced with mint extract and a splash of green food coloring for a festive appearance and taste.
  • Chopped Andes mints add a pleasing crunch and boost the classic mint-chocolate flavor profile.
  • Chilling the cake thoroughly after each step ensures it sets properly and flavors develop fully.
  • This recipe serves a crowd with 15 to 18 pieces and is perfect for holidays or any special occasion.

Nutrition

  • Serving Size: 1 slice (approx. 1/15th of cake)
  • Calories: 350
  • Sugar: 38g
  • Sodium: 220mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 4g
  • Trans Fat: 0.2g
  • Carbohydrates: 53g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 45mg

Find it online: https://emilyscook.com/mint-chocolate-poke-cake-recipe/