Mint Chocolate Poke Cake
Mint Chocolate Poke Cake - moist chocolate cake covered with hot fudge, chocolate pudding and then topped with mint whipped cream. A chocolate and mint dream come true!
Servings: 20
Ingredients
- 1 chocolate cake mix (including the ingredients on the box)
- 1 12.8 oz jar of hot fudge
- 1 cup Andes mint baking chips
- 1 3.9 oz 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 (optional)
- 1 cup andes mint chopped candies
Instructions
- Preheat oven to 350º F. Grease and flour a 13x9 inch baking dish.
- Prepare cake per the package instructions. Pour into prepared dish and bake for 20-25 minutes, until a tester comes out clean.
- Remove from the oven let cool for 5 minutes.
- Using the back of a wooden spoon or a skewer poke holes all over the top of the cake.
- Heat the hot fudge for 30 seconds, until it is relatively smooth and pourable. Pour over the cake while hot.
- Sprinkle mint baking chips over the top. Let cool completely.
- In a bowl mix together pudding mix and 2 cups of milk for 2 minutes. Pour over cooled cake. Place in fridge and let stand for about an hour.
- Whip heavy cream to soft peaks. Slowly add sugar and mint extract. Beat until stiff peaks. Add food coloring, if using, and stir until combined.
- Spread whipped topping over the top of the cake. Sprinkle with chopped candies.
- Store in the fridge.
Nutrition
Serving: 1g | Calories: 224kcal | Carbohydrates: 32g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 72mg | Sugar: 21g
