Description
A rich and indulgent Mint Chocolate Poke Cake that combines a moist chocolate cake with a mint-infused hot fudge and sweetened condensed milk mixture. Topped with a mint-flavored whipped cream and sprinkled with chopped Andes mints, this dessert offers a refreshing and decadent mint chocolate experience perfect for parties or any special occasion.
Ingredients
Units
Scale
Cake
- 1 chocolate cake mix (including 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 degrees Fahrenheit to prepare for baking the cake.
- Bake Cake: Prepare the chocolate cake mix according to the instructions on the box, including eggs, oil or butter, and water. Pour the batter into a 9×13 inch baking pan and bake as directed, typically around 30 minutes or until a toothpick inserted comes out clean.
- Cool Slightly: Allow the baked cake to cool for about 5 minutes once removed from the oven, making it easier and safer to handle for the next step.
- Make Holes: Use the bottom of a wooden spoon, a knife, or a fork to poke holes all over the surface of the warm cake. This will allow the filling to seep in and create the poke cake texture.
- Prepare Filling: In a small bowl, combine the hot fudge, sweetened condensed milk, and half (1/2 tsp) of the mint extract, mixing well until smooth and combined.
- Add Filling: Pour the hot fudge mixture evenly over the cake, using a spatula or spoon to spread it across the top and allow it to seep into the holes.
- Chill Cake: Cover the cake with plastic wrap or foil and place it in the refrigerator to chill for at least 1 hour, letting the flavors meld and the filling set.
- Prepare Topping: In a bowl, fold together the Cool Whip, the remaining 1/2 tsp mint extract, and 3-4 drops of green food coloring until evenly mixed and minty green in color.
- Add Topping: Spread the mint-flavored Cool Whip evenly over the chilled cake surface as a creamy topping layer.
- Garnish and Final Chill: Sprinkle the chopped Andes mints or Andes mint chips over the whipped topping to add texture and extra mint chocolate flavor. Chill the cake for an additional 2 to 4 hours or longer to fully set before serving.
- Serve: Cut the cake into 15 to 18 pieces and serve chilled for the best texture and flavor experience.
Notes
- This mint chocolate poke cake is a delightful dessert combining a cake mix with a luscious minty hot fudge caramel filling.
- The mint flavor is infused both in the filling and the whipped topping, providing a refreshing twist on chocolate.
- Using chopped Andes mints adds a pleasant crunch and intensified mint chocolate taste.
- Chilling is crucial to allow the filling to absorb fully and the flavors to meld together.
- Perfect for serving a crowd due to its generous yield of 15 to 18 servings.
Nutrition
- Serving Size: 1 slice (1/18th of cake)
- Calories: 350
- Sugar: 30g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
