Easy Chocolate Mint Poke Cake
Chocolate Mint Poke Cake is layered with hot fudge, pudding, frosting, and candies. Make this for a dessert that’s both rich and refreshing!
Ingredients
- 1 chocolate cake mix including the ingredients on the box
- 8 ounce jar of hot fudge
- 1 cup Andes mint baking chips
- 1 package instant chocolate pudding mix
- 2 cups whole milk
- 2 cups heavy whipping cream
- 1/3 cup granulated sugar
- 1/2 teaspoon mint extract
- green food coloring (optional)
- 1 cup Andes mint chopped candies
Instructions
- Prepare the chocolate cake according to the package instructions, for a 9x13 pan.
- Remove from the oven and poke holes all over the top of the cake.
- Heat the hot fudge for 30 seconds, until it is relatively smooth.
- Pour the fudge over the cake while hot.
- Sprinkle mint baking chips over the top of the fudge layer. Let cool completely.
- In a bowl, with an electric mixer, beat the pudding mix and 2 cups of milk for 2 minutes.
- Pour the prepared pudding over the cooled cake.
- Place the cake in the fridge for an hour.
- Meanwhile: Whip the heavy cream to soft peaks. Slowly add sugar and mint extract.
- Beat until stiff peaks. Add food coloring, if using, and stir until combined.
- Spread the frosting over the top of the cake.
- Sprinkle with chopped candies. Store in the fridge.
Nutrition
Serving: 1 | Calories: 566cal | Carbohydrates: 72g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 50mg | Sodium: 402mg | Sugar: 50g | Fiber: 1g | Calcium: 169mg | Iron: 2mg