Andes Mint Poke Cake

Name: Andes Mint Poke Cake
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 1 box chocolate cake mix (plus ingredients listed on the box); 1 box (3.4 oz) instant chocolate pudding mix; 2 cups milk; 1/2 teaspoon peppermint extract; 1 container (8 oz) Cool Whip, thawed; 1 cup crushed Andes mints (plus more for garnish)

Isabella

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Indulge in the ultimate chocolate-mint experience with this Andes Mint Poke Cake! This dessert combines a rich chocolate cake with a refreshing mint twist, topped with creamy mint pudding, Cool Whip, and a generous sprinkle of crushed Andes mints. Perfect for any occasion, this poke cake is sure to impress with its delectable layers and delightful flavors.

Ingredients:

1 box chocolate cake mix (plus ingredients listed on the box)

1 box (3.4 oz) instant chocolate pudding mix

2 cups milk

1/2 teaspoon peppermint extract

1 container (8 oz) Cool Whip, thawed

1 cup crushed Andes mints (plus more for garnish)

Directions:

Bake the Cake:

Preheat your oven to 350°F (175°C).

Prepare the chocolate cake mix according to the package instructions. Pour the batter into a 9×13 inch pan and bake as directed.

Once baked, allow the cake to cool completely in the pan.

Prepare the Pudding:

In a medium bowl, whisk together the chocolate pudding mix, milk, and peppermint extract until smooth.

Let the mixture sit for about 2 minutes until it thickens slightly.

Poke the Cake:

Using the handle of a wooden spoon, poke holes all over the cooled cake.

Assemble:

Pour the prepared pudding over the cake, ensuring it fills all the holes and spreads evenly.

Spread the thawed Cool Whip evenly over the pudding layer.

Add Toppings:

Sprinkle the crushed Andes mints over the Cool Whip layer. For extra minty crunch, add a few more crushed Andes mints as a garnish.

Chill:

Refrigerate the cake for at least 2 hours to allow the flavors to meld and the cake to set properly.

Serve:

Garnish with additional crushed Andes mints if desired. Slice and serve chilled for the best flavor.

Serving Tips:

Chill for Best Results: Make sure the cake has been refrigerated for at least 2 hours before serving. This helps the flavors meld and ensures the pudding and Cool Whip layers are set properly.

Garnish Before Serving: Just before serving, you can sprinkle additional crushed Andes mints on top for extra flavor and visual appeal.

Use a Sharp Knife: To get clean slices, use a sharp knife that has been dipped in hot water and wiped dry. This will help prevent the layers from smearing.

Serve Chilled: Andes Mint Poke Cake is best enjoyed cold. Serve it directly from the refrigerator to maintain its refreshing, creamy texture.

Portion Control: If you’re serving a crowd, consider cutting the cake into smaller squares. This makes it easier for guests to enjoy a piece without feeling too indulgent.

Storage Tips:

Refrigerate: Store the Andes Mint Poke Cake in the refrigerator. Cover it with plastic wrap or aluminum foil to prevent it from absorbing any odors from other foods.

Keep Fresh: The cake can be stored in the fridge for up to 4-5 days. The flavors will continue to develop, making it just as delicious on the second or third day.

Avoid Freezing: Due to the creamy texture of the pudding and Cool Whip, it’s best not to freeze this cake. Freezing can affect the consistency and texture of the layers.

Individual Portions: If you need to store leftover portions, you can place individual slices in airtight containers to make them easy to grab and enjoy later.

Related Recipes:

Soft Christmas Peppermints (Old-Fashioned Butter Mints)

FAQs:

Can I make Andes Mint Poke Cake ahead of time?

Yes, Andes Mint Poke Cake can be made up to 2 days in advance. Prepare the cake, let it cool, and follow the recipe instructions for adding the pudding and Cool Whip. Once assembled, cover and refrigerate. The cake will stay fresh and delicious in the fridge for up to 4-5 days.

Can I use a homemade chocolate cake mix instead of store-bought?

Absolutely! You can use a homemade chocolate cake recipe if you prefer. Just ensure the cake is baked in a 9×13 inch pan, as the recipe’s timing and assembly depend on this size. Let the cake cool completely before poking holes and adding the pudding and Cool Whip.

How can I make this cake more minty?

If you’d like a stronger mint flavor, you can increase the amount of peppermint extract in the pudding mix. Start with 1 teaspoon instead of 1/2 teaspoon and taste the pudding to ensure it’s not too overpowering. You can also add a few extra crushed Andes mints on top for additional minty crunch.

What can I use as a substitute for Cool Whip?

If you prefer not to use Cool Whip, you can substitute it with homemade whipped cream. To do this, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until soft peaks form. Gently spread it over the pudding layer as you would with Cool Whip.

Conclusion:

This Andes Mint Poke Cake is a delightful combination of moist chocolate cake, creamy mint pudding, and light, fluffy Cool Whip, topped with the iconic crunch of Andes mints. It’s perfect for parties, potlucks, or a special family dessert. Enjoy a slice of this minty chocolate heaven and let your taste buds rejoice!

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