Description
This Chocolate Mint Poke Cake is a delightful dessert that combines rich chocolate cake with a refreshing peppermint twist. The cake is baked, then poked with holes to allow a sweetened condensed milk and peppermint extract mixture to soak in, creating a moist and flavorful base. Topped with a creamy chocolate pudding layer, whipped topping, and sprinkled with mini chocolate chips or chopped Andes mints, this cake is perfect for holidays or any special occasion.
Ingredients
Scale
Cake Base
- 1 box chocolate cake mix (plus eggs, oil, and water as called for on the box)
Poke Mixture
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon peppermint extract
- Green food coloring (optional)
Pudding Layer
- 1 (3.9 oz) box instant chocolate pudding mix
- 2 cups cold milk
Topping
- 1 (8 oz) container whipped topping (like Cool Whip)
- ½ cup mini chocolate chips or chopped Andes mints
Instructions
- Prepare and Bake the Cake: Preheat your oven according to the chocolate cake mix package directions. Prepare the cake batter using the mix along with eggs, oil, and water as directed. Pour the batter into a 9×13-inch baking dish and bake as instructed. Once baked, allow the cake to cool for 10–15 minutes.
- Poke Holes and Add Peppermint Mixture: Using the handle of a wooden spoon, carefully poke holes all over the warm cake to allow flavors to seep in. In a small bowl, combine the sweetened condensed milk with peppermint extract and a few drops of green food coloring if you desire a festive touch. Pour this mixture evenly over the cake, ensuring it soaks into every hole.
- Prepare and Spread Pudding Layer: In a separate bowl, whisk together the instant chocolate pudding mix and cold milk until the mixture thickens, about 2 minutes. Spread this rich pudding layer evenly over the soaked cake.
- Chill and Add Toppings: Place the cake in the refrigerator and chill for at least 1 hour to set the pudding. Once chilled, spread the whipped topping evenly over the pudding layer. Finish by sprinkling mini chocolate chips or chopped Andes mints on top for added texture and flavor. Refrigerate until ready to serve.
Notes
- For an extra minty flavor, add a few drops of peppermint extract directly into the pudding mix before spreading.
- This cake improves in flavor when made ahead and chilled for several hours or overnight.
