Description
Indulge in this rich and decadent Chocolate Mint Poke Cake, featuring layers of moist dark chocolate cake soaked in sweetened condensed milk and topped with a creamy chocolate pudding layer and whipped topping. Perfect for any chocolate lover, this festive dessert is sure to impress!
Ingredients
Scale
- 15.25 ounces Dark Chocolate Fudge Cake Mix (Duncan Hines or Devil’s Food)
- 1 cup water
- 3 large eggs (room temperature)
- ½ cup vegetable oil
- 14 ounces sweetened condensed milk
- 3.1 ounces Hershey’s milk chocolate bars (broken into pieces)
- 1¾ cups cold whole milk
- 3.9 ounces instant chocolate pudding mix
- 8 ounces whipped topping (thawed)
- 1–2 drops green gel food coloring
- ½ teaspoon pure peppermint extract
- ¾ cup finely chopped mint chocolate candy (e.g., Andes Creme De Menthe Thins or York Peppermint Patties)
- Chocolate syrup (optional, for drizzle garnish)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Spray a 9×13 (or 13×9) baking dish with baking spray.
- Prepare Cake Batter: In a medium-sized mixing bowl, combine cake mix, water, eggs, and vegetable oil. Mix with a handheld mixer on medium speed until no lumps remain. Pour the batter into the prepared baking dish and bake for 25-27 minutes, or until a toothpick comes out clean.
- Poke Holes: Once the cake is done, remove it from the oven and use the rounded end of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart.
- Make Chocolate Mixture: In a microwave-safe bowl, combine sweetened condensed milk and broken Hershey bars. Microwave for 30 seconds, stir, then microwave for another 15 seconds until smooth.
- Soak Cake: Pour the melted chocolate mixture into the holes of the cake, making sure to fill them completely. Allow the cake to cool completely.
- Prepare Pudding Layer: In another bowl, whisk together cold milk and instant pudding mix using a handheld mixer for 1-1½ minutes until thickened. Spread the pudding over the cooled cake and chill in the refrigerator for about an hour.
- Make Whipped Topping: In a small bowl, combine thawed whipped topping with green food coloring and peppermint extract. Mix until uniform.
- Finish Cake: Spread the tinted whipped topping over the pudding layer and sprinkle with chopped mint chocolate. Cut into slices and refrigerate until ready to serve.
Notes
- For a stronger mint flavor, increase the peppermint extract to taste.
- Allow the cake to chill fully for the best flavor and texture.
- Prep Time: 10 mins
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 32g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg