Description
This Mint to Be Andes Poke Cake features moist chocolate cake infused with hot fudge and chocolate pudding, topped with fluffy mint whipped cream and chopped Andes mints. It’s a refreshing and indulgent dessert perfect for chocolate-mint lovers.
Ingredients
- 1 box chocolate cake mix (plus eggs, oil, and water as required)
- 1 (12 oz) jar hot fudge sauce
- 1 (3.4 oz) package instant chocolate pudding mix
- 2 cups whole milk
- 2 cups heavy whipping cream
- ⅓ cup granulated sugar
- ½ teaspoon mint extract
- A few drops green food coloring (optional)
- 1 cup chopped Andes mint candies
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- Prepare the chocolate cake mix according to package instructions and bake until a toothpick inserted comes out clean.
- While warm, poke holes all over the cake using the handle of a wooden spoon.
- Warm the hot fudge slightly and pour evenly over the cake, letting it seep into the holes.
- In a bowl, whisk together the instant chocolate pudding mix and milk for about 2 minutes until thickened. Spread over the cake and refrigerate for 1 hour.
- Whip the heavy cream in a chilled bowl until soft peaks form. Add sugar and mint extract gradually, and continue whipping until stiff peaks form. Add green food coloring, if using, and fold gently.
- Spread mint whipped cream over the chilled cake. Top with chopped Andes mints.
- Refrigerate for at least 1 more hour before serving.
Notes
- Use devil’s food cake mix for a richer chocolate flavor.
- Swap Andes mints with chopped mint-chocolate cookies or chips.
- Peppermint extract can be used instead of mint extract—reduce to ¼ teaspoon.
- To freeze: only freeze the soaked cake layer. Add whipped cream and toppings after thawing.
- Make ahead by assembling the cake and pudding layer, then topping with whipped cream closer to serving time.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, No-Bake (topping)
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34g
- Sodium: 340mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
