Description
Indulge in the refreshing flavor combination of mint and chocolate with this delightful Mint Chocolate Poke Cake. A moist chocolate cake infused with peppermint, soaked in sweetened condensed milk, topped with creamy chocolate pudding, and finished with a fluffy whipped topping and chocolate chips. It’s the perfect treat for any occasion!
Ingredients
Scale
For the Cake:
- 1 box chocolate cake mix (plus ingredients listed on box: eggs, oil, water)
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon peppermint extract
- 1/2 teaspoon green food coloring (optional)
For the Pudding Layer:
- 1 box (3.4 oz) instant chocolate pudding mix
- 2 cups cold milk
For Topping:
- 1 container (8 oz) whipped topping, thawed
- 1/2 cup mini chocolate chips or chopped Andes mints
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking dish.
- Bake the Cake: Prepare and bake the chocolate cake according to package instructions. Cool for 10 minutes.
- Poke Holes: Using the handle of a wooden spoon, poke holes all over the cake.
- Make Filling: Mix sweetened condensed milk with peppermint extract and food coloring. Pour over cake.
- Prepare Pudding: Whisk pudding mix with cold milk until thickened. Spread over the cake.
- Chill: Refrigerate for at least 1 hour.
- Add Topping: Spread whipped topping over the pudding layer. Sprinkle with chocolate chips or mints.
- Serve: Keep refrigerated until ready to serve.
Notes
- For a stronger mint flavor, add peppermint extract to the whipped topping.
- This cake tastes better the next day once flavors have melded.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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
