Mint Chocolate Poke Cake (Print Version)
# Ingredients:
→ Cake
01 -
1 box chocolate cake mix (plus ingredients listed on the box)
02 -
1 teaspoon peppermint extract
→ Filling
03 -
1 (14 oz) can sweetened condensed milk
04 -
1 (3.9 oz) box instant chocolate pudding mix
05 -
2 cups cold milk
→ Topping
06 -
2 cups whipped cream or Cool Whip
07 -
1/2 teaspoon peppermint extract
08 -
Green food coloring (optional)
09 -
1/2 cup crushed Andes mints or mint chocolate chips
10 -
Chocolate syrup (for drizzle)
# Instructions:
01 -
Preheat oven to 350°F (175°C). Prepare the chocolate cake batter according to the package instructions, adding peppermint extract. Bake in a 9x13-inch pan as directed. Let cool for 10 minutes.
02 -
Using the handle of a wooden spoon, poke holes all over the cake. Whisk together the sweetened condensed milk and chocolate pudding mix with cold milk. Pour the mixture evenly over the cake, letting it soak in. Chill for 30 minutes.
03 -
Fold peppermint extract and green food coloring into whipped cream. Spread evenly over the chilled cake. Sprinkle with crushed Andes mints and drizzle with chocolate syrup.
04 -
Refrigerate for at least 1 hour before slicing.