Description
This Andes Mint Poke Cake is a delicious chocolate dessert infused with peppermint flavor. Moist chocolate cake is baked, cooled, and then poked with holes to allow a creamy chocolate peppermint pudding to seep in. Topped with fluffy Cool Whip and crushed Andes mints, this cake is perfect for mint chocolate lovers looking for an easy, make-ahead treat that combines rich flavors and refreshing mint in every bite.
Ingredients
Scale
Cake Ingredients
- 1 box chocolate cake mix (plus ingredients listed on the box)
Pudding Layer
- 1 box (3.4 oz) instant chocolate pudding mix
- 2 cups milk
- 1/2 teaspoon peppermint extract
Topping
- 1 container (8 oz) Cool Whip, thawed
- 1 cup crushed Andes mints (plus more for garnish)
Instructions
- Bake the Cake: Preheat your oven to 350°F (175°C). Prepare the chocolate cake mix according to the package instructions. Pour the batter into a 9×13 inch pan and bake as directed on the box instructions. Once baked, remove the cake from the oven and allow it to cool completely in the pan.
- Prepare the Pudding: In a medium bowl, whisk together the instant chocolate pudding mix, milk, and peppermint extract until smooth. Let the pudding sit for about 2 minutes until it thickens slightly to the desired consistency.
- Poke the Cake: Using the handle of a wooden spoon, gently poke holes all over the surface of the cooled cake. Be sure to space them evenly to allow the pudding to seep throughout the cake.
- Assemble: Pour the prepared chocolate peppermint pudding evenly over the cake, making sure it fills the holes. Then spread the thawed Cool Whip over the pudding layer to create a creamy, fluffy topping.
- Add Toppings: Sprinkle the crushed Andes mints evenly over the Cool Whip layer for a crunchy minty finish. Add extra crushed mints as garnish if desired.
- Chill: Refrigerate the assembled cake for at least 2 hours to let the pudding set and the flavors meld beautifully.
- Serve: Slice the cake into 12 servings and serve chilled for the best refreshing mint chocolate experience.
Notes
- Allowing the cake to cool completely before poking prevents the pudding from melting.
- Use full-fat milk for richer pudding texture, but any milk will work.
- To crush Andes mints easily, place them in a sealed plastic bag and gently crush with a rolling pin.
- The cake is best served chilled but can be stored covered in the fridge for up to 3 days.
- For an extra minty touch, add a few drops more peppermint extract according to taste.
