Andes Mint Poke Cake
This mint chocolate poke cake is a delicious chocolate cake that is filled with chocolate fudge, pudding and topped with homemade mint whipped cream. This cake is perfect for St. Patrick’s Day or for anyone who loves mint. If you are looking for the best Andes Mint Chocolate Poke Cake, this is the recipe you have to save.
- 1 chocolate cake mix including the ingredients on the box
- 1 12.8 oz jar of hot fudge
- 1 package instant chocolate pudding mix
- 2 C milk
- 2 C heavy whipping cream
- 1/3 C sugar
- 1/2 TSP mint extract
- green food coloring
- 1 C andes mint chopped candies
Preheat oven to 350 degrees.
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 and poke holes all over the top of the cake.
Heat the hot fudge for 30 seconds, until it is relatively smooth.
Pour over the cake while hot.
Let cool completely.
In a bowl mix together pudding mix and 2 cups of milk for 2 minutes.
Pour over cooled cake.
Place in the 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 and stir until combined.
Spread whipped topping over the top of the cake.
Sprinkle with chopped candies.
Store in the fridge.
Calories: 186kcal | Carbohydrates: 30g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 149mg | Potassium: 200mg | Fiber: 1g | Sugar: 21g | Vitamin A: 132IU | Calcium: 108mg | Iron: 1mg