Description
Indulge in the delightful Andes Mint Poke Cake, a perfect blend of rich chocolate and refreshing mint flavors. This cake features moist layers of chocolate cake soaked in luscious hot fudge and creamy chocolate pudding, all crowned with fluffy mint whipped cream. Ideal for celebrations or a sweet treat at home, this dessert is not only easy to prepare but also customizable to suit any occasion.
Ingredients
Scale
- 1 chocolate cake mix (plus ingredients as per package)
- 1 jar (12.8 oz) hot fudge
- 1 package instant chocolate pudding mix
- 2 cups milk
- 2 cups heavy whipping cream
- 1/3 cup sugar
- 1/2 teaspoon mint extract
- green food coloring
- 1 cup chopped Andes mints
Instructions
- Preheat your oven to 350°F (175°C) and grease a 13×9 inch baking dish.
- Prepare the chocolate cake mix according to package instructions and pour into the prepared dish. Bake for 20-25 minutes until a toothpick inserted comes out clean.
- Once baked, remove from the oven and poke holes across the surface using a fork.
- Heat the hot fudge for about 30 seconds in the microwave until smooth and pour over the warm cake.
- Allow the cake to cool completely before preparing the pudding layer by whisking together instant pudding mix with 2 cups of milk until thickened.
- Pour the pudding over the cooled cake, ensuring it fills all holes.
- Chill in the refrigerator for at least one hour.
- Whip heavy cream until soft peaks form, then gradually add sugar and mint extract until stiff peaks form. Add green food coloring and mix gently.
- Spread the mint whipped cream over the top of the cake and garnish with crushed Andes mints.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 310
- Sugar: 25g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg