Mint Chocolate Poke Cake
Mint Chocolate Poke Cake made with a cake mix, hot fudge, chocolate pudding and a mint flavored whipped cream topped with chopped Andes mints. Decadent but easy chocolate cake recipe!
- 1 15.25 oz chocolate cake mix (along with eggs, oil and water required)
- 1 12.8 oz jar hot fudge
- 1 3.4 oz box instant chocolate pudding mix
- 2 cups milk
- 2 cups heavy whipping cream
- 1/3 cup sugar
- 1/2 tsp mint extract
- green food coloring
- 1 cup Andes mints chopped (about an 8.5 oz bag)
Preheat oven to 350°. Grease a 9X13 pan.
Prepare cake according to package instructions. Remove from oven once baked and use the handle of a wooden spoon to poke holes in even intervals all over the top of the cake (about 1" apart). Make sure to only poke the holes about 3/4 of the way into the cake- don't go all the way to the bottom.
Remove the lid from the fudge and heat in the microwave for about 30 seconds. Remove and stir and then microwave again for another 30 seconds, stirring until smooth. If the hot fudge is still too thick to pour, you can warm it for another 15-30 seconds. Pour the hot fudge evenly all over the top of the cake.
Let the cake cool completely and then make the pudding layer. Mix the pudding mix and milk together for 2 minutes and then pour over the cooled cake.
Place in the fridge to set up for 1-2 hours.
Whip the whipping cream until soft peaks form and then add the sugar, mint extract and green food coloring. Continue to whip until stiff peaks form and then spread over the cake.
Sprinkle the chopped Andes mints on top. Refrigerate until ready to serve.
Calories: 172kcal | Carbohydrates: 12g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 35mg | Sodium: 27mg | Potassium: 51mg | Fiber: 1g | Sugar: 11g | Vitamin A: 389IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg