Description
Indulge in the refreshing combination of mint and chocolate with this delightful Mint Chocolate Poke Cake. A moist chocolate cake soaked in mint-infused condensed milk, topped with creamy pudding, whipped topping, and a sprinkle of chocolate chips. Perfect for any occasion!
Ingredients
Scale
For the Cake:
- 1 box chocolate cake mix (plus ingredients listed on the box: usually eggs, oil, and water)
For the Filling:
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon peppermint extract
For the Topping:
- 1 (3.9-ounce) box instant chocolate pudding mix
- 2 cups cold milk
- 1 (8-ounce) tub whipped topping, thawed
- Green food coloring (optional)
- 1/2 cup mini chocolate chips or chopped Andes mints
Instructions
- Prepare the Cake: Preheat oven to 350°F and make the chocolate cake mix according to package instructions. Bake in a 9×13-inch dish.
- Poke Holes: Cool the cake and poke holes with a wooden spoon handle.
- Add Filling: Mix condensed milk with peppermint extract and pour over the cake.
- Prepare Topping: Mix pudding with milk, spread over the cake, and refrigerate.
- Finish: Top the chilled cake with green whipped topping, chocolate chips, and mints. Refrigerate until serving.
Notes
- Enhance the minty flavor with mint chocolate chips.
- Best served cold and can be made a day ahead.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 31g
- Sodium: 370mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
