Chocolate Mint Poke Cake

Introduction

There’s something truly magical about the combination of chocolate and mint, especially when it comes to dessert. This Chocolate Mint Poke Cake has become a family favorite in our home, especially during the holiday season. The layers of rich chocolate cake, creamy pudding, and fluffy whipped topping are not just a feast for the eyes but a delightful treat for the taste buds. Each bite is a perfect balance of sweet and refreshing mint, making it the ideal dessert to bring to gatherings. My family can never get enough of this cake, and I love how simple it is to make, allowing us to indulge without a lot of fuss.

Ingredients

• For the Cake:
• 15.25 ounces (or 432-gram) box of dark chocolate fudge cake mix (I used Duncan Hines)
• 1 cup water
• 3 large eggs (room temperature)
• ½ cup vegetable oil
• For the Poke Filling:
• 14 ounces (or 396-gram) can sweetened condensed milk
• 3.1 ounces (2 Hershey’s milk chocolate bars, broken into pieces)
• For the Pudding Layer:
• 1¾ cups cold whole milk
• 3.9 ounces (or 111-gram) box of instant chocolate pudding mix (I used Great Value)
• For the Whipped Topping:
• 8 ounces (or 226-gram) container of whipped topping (thawed)
• 1-2 drops green gel food coloring (I used Sunny Side Up brand leaf green)
• ½ teaspoon pure peppermint extract
• For Garnish:
• ¾ cup finely chopped mint chocolate candy (I used Andes Creme De Menthe Thins, or you can substitute with York Peppermint Patties)
• Chocolate syrup (optional drizzle garnish)

Instructions

1. Prepare the Cake

Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with baker’s spray (like Baker’s Joy). In a medium-sized mixing bowl, combine the cake mix, water, eggs, and vegetable oil. Use a handheld mixer on medium speed to blend until there are no dry lumps. Spread the batter evenly into the prepared baking dish and bake for 25-27 minutes. Check for doneness by inserting a toothpick; it should come out clean.

2. Poke the Cake

Once the cake has baked, remove it from the oven and use the rounded end of a wooden spoon to poke holes almost to the bottom of the cake. Space the holes about 1 inch apart.

3. Make the Chocolate Filling

In a medium microwave-safe bowl, combine the sweetened condensed milk and broken Hershey bars. Microwave for 30 seconds on high power, then stir. Continue to microwave in 15-second intervals, stirring until smooth. Carefully pour this chocolate mixture into the holes of the warm cake, ensuring the cake absorbs all the deliciousness.

4. Prepare the Pudding Layer

After allowing the cake to cool completely, pour the cold milk into a mixing bowl. Add the instant pudding mix and beat on medium speed for 1-1½ minutes, or until thickened but still spreadable. Use an offset spatula to spread the pudding evenly over the cake. Refrigerate the cake for about an hour until the pudding is set.

5. Add the Whipped Topping

In a separate bowl, mix the thawed whipped topping with green gel food coloring and peppermint extract until the color is uniform. Spread this mixture evenly over the set pudding layer.

6. Garnish and Chill

Sprinkle the chopped mint chocolate candy evenly over the whipped topping. Cut the cake into slices (3 rows by 4 columns), cover, and refrigerate until you’re ready to serve.

Nutrition Facts

• Servings: 12
• Calories per serving: 300
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 40mg
• Sodium: 260mg
• Total Carbohydrates: 42g
• Dietary Fiber: 1g
• Sugars: 22g
• Protein: 4g

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 27 minutes
• Chill Time: 1 hour
• Total Time: Approximately 1 hour 47 minutes

How to Serve

• Slice the cake into squares for easy serving.
• Drizzle with chocolate syrup for added sweetness.
• Garnish with extra mint chocolate pieces on top for presentation.
• Pair with fresh mint leaves for a beautiful touch.
• Serve with a scoop of vanilla ice cream on the side for an indulgent treat.

Additional Tips

1. Choose Your Chocolate: Feel free to use your favorite brand of cake mix and pudding mix for a personal touch.
2. Mix Up the Mint: Experiment with different mint chocolates like Mint M&Ms or peppermint bark for a unique twist.
3. Make Ahead: This cake can be made a day in advance; just keep it covered in the refrigerator until you’re ready to serve.
4. Test the Holes: If you have a larger cake, consider poking more holes to ensure maximum chocolate filling absorption.
5. Presentation Matters: For a festive look, consider adding crushed candy canes or chocolate shavings on top during the holiday season.

Recipe Variations

• Different Flavors: Substitute the chocolate cake mix with a vanilla or red velvet mix for a different flavor profile.
• Healthier Option: Use reduced-fat whipped topping and low-fat milk for a lighter version.
• Nutty Addition: Add chopped walnuts or pecans into the pudding layer for added texture and flavor.

Serving Suggestions

• This cake pairs beautifully with coffee or a rich hot chocolate.
• Serve alongside a fruit salad for a refreshing contrast.
• Perfect for potlucks, parties, or holiday gatherings.
• Great with whipped cream or ice cream on the side.

Freezing and Storage

• Storage: Keep the cake covered in the refrigerator for up to 3 days for optimal freshness.
• Freezing: This cake can be frozen without the whipped topping. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw in the refrigerator before adding the topping.

FAQ Section

1. Can I use a different cake mix?
   Yes, feel free to substitute with your favorite cake mix!
2. How do I ensure my cake is moist?
   Make sure to poke enough holes and pour the chocolate filling while the cake is still warm.
3. What if I can’t find mint chocolate?
   You can use regular chocolate or any other type of candy you prefer.
4. Can I make this cake gluten-free?
   Yes, use a gluten-free cake mix and pudding mix.
5. How do I store leftovers?
   Cover the cake with plastic wrap and refrigerate for up to 3 days.
6. Is it necessary to chill the cake?
   Chilling helps the pudding set properly, so it’s recommended.
7. Can I use homemade whipped cream instead of whipped topping?
   Yes, homemade whipped cream will work beautifully!
8. What’s the best way to cut this cake?
   Use a sharp knife and cut through the layers to avoid tearing.
9. Can I add more layers?
   Absolutely! You can layer additional pudding or whipped topping for extra richness.
10. Can I make this a layered cake?
    Yes, you can bake two layers and repeat the filling and topping process.

Conclusion

The Chocolate Mint Poke Cake is a delightful dessert that’s sure to impress family and friends alike. Its rich, chocolatey flavor combined with the refreshing mint makes it a standout choice for any occasion. Easy to make and even easier to enjoy, this cake will quickly become a staple in your dessert rotation. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this poke cake is the perfect way to satisfy your cravings. Enjoy every slice!

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