Description
Experience the ultimate chocolate-mint indulgence with our Andes Mint Poke Cake. This decadent dessert features a moist chocolate cake infused with mint flavor, topped with a creamy mint pudding, and finished with a light Cool Whip layer and crushed Andes mints. Perfect for any occasion, this cake combines rich flavors and delightful textures in every bite.
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)
Instructions
- 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.
- Allow the cake to cool completely.
- Prepare the Pudding:
- In a medium bowl, whisk together the chocolate pudding mix, milk, and peppermint extract until smooth.
- Let the pudding 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, spreading it evenly to fill the holes.
- Spread the thawed Cool Whip over the pudding layer.
- Add Toppings:
- Sprinkle the crushed Andes mints over the Cool Whip layer. Garnish with additional crushed Andes mints if desired.
- Chill:
- Refrigerate the cake for at least 2 hours before serving to let the flavors meld.
- Serve:
- Slice and serve chilled.
Notes
For a more intense mint flavor, increase peppermint extract in the pudding mix.
To ensure clean slices, use a sharp knife dipped in hot water and wiped dry.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, No-Bake
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 350 kcal per serving