Description
Indulge in the refreshing combination of mint and chocolate with this delightful Mint Chocolate Poke Cake. A moist chocolate cake infused with minty sweetness, creamy pudding, and fluffy whipped topping, all topped with a sprinkle of chocolate chips and fresh mint leaves. This easy-to-make dessert is perfect for any occasion.
Ingredients
Scale
For the Cake:
- 1 box chocolate cake mix (plus ingredients listed on the box: eggs, oil, water)
For the Filling:
- 1 can (14 ounces) sweetened condensed milk
- 1/2 teaspoon peppermint extract
- Green food coloring (optional)
For the Pudding Layer:
- 1 package (3.9 ounces) instant chocolate pudding mix
- 2 cups cold milk
For Topping:
- 1 1/2 cups whipped topping (such as Cool Whip)
- 1/2 cup mini chocolate chips or chopped Andes mints
- Fresh mint leaves for garnish (optional)
Instructions
- Preheat the oven and prepare the baking dish: Preheat the oven to 350°F and prepare a 9×13-inch baking dish with non-stick spray.
- Bake the cake: Prepare and bake the chocolate cake according to the package instructions. Once baked, let it cool for 10 minutes.
- Prepare the filling: Mix sweetened condensed milk with peppermint extract and food coloring if desired. Pour over the cake, ensuring it fills the holes.
- Make the pudding: Whisk pudding mix and milk together, let it thicken, then spread it over the cake.
- Chill and top: Chill the cake for 1 hour. Spread whipped topping over the pudding layer, sprinkle with chocolate chips/mints, and garnish with mint leaves.
Notes
- For a stronger mint taste, increase peppermint extract to 3/4 teaspoon.
- You can swap mini chocolate chips with chocolate mint candies.
- Keep refrigerated until serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28 g
- Sodium: 340 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
