🍃🍫 Mint Chocolate Poke Cake 🍫🍃
A rich, fudgy chocolate cake infused with creamy mint goodness—pure indulgence!
📝 Ingredients:
Cake:
1 box chocolate cake mix (plus ingredients listed on the box)
1 tsp peppermint extract
Filling:
1 (14 oz) can sweetened condensed milk
1 (3.9 oz) box instant chocolate pudding mix
2 cups cold milk
Topping:
2 cups whipped cream or Cool Whip
1/2 tsp peppermint extract
Green food coloring (optional)
1/2 cup crushed Andes mints or mint chocolate chips
Chocolate syrup (for drizzle)
👨🍳 Instructions:
1️⃣ Bake the Cake 🍰
Preheat oven to 350°F (175°C).
Prepare the chocolate cake batter according to the package instructions, adding peppermint extract.
Bake in a 9×13″ pan as directed. Let cool for 10 minutes.
2️⃣ Poke & Fill 🕳️
Using the handle of a wooden spoon, poke holes all over the cake.
Whisk together sweetened condensed milk and chocolate pudding mix with cold milk.
Pour the mixture evenly over the cake, letting it soak in. Chill for 30 minutes.
3️⃣ Frost & Decorate 🎨
Fold peppermint extract and green food coloring into whipped cream.
Spread evenly over the chilled cake.
Sprinkle with crushed Andes mints and drizzle with chocolate syrup.
4️⃣ Chill & Serve ❄️
Refrigerate for at least 1 hour before slicing.
Enjoy the minty, chocolatey deliciousness!
