Mint Chocolate Poke Cake Recipes

MINT CHOCOLATE POKE CAKE

Steps:

• Preheat oven to 350°. Grease a 9X13 pan.
• Prepare cake according to package instructions. Remove from oven once baked and use the handle of a wooden spoon to poke holes in even intervals all over the top of the cake (about 1" apart). Make sure to only poke the holes about 3/4 of the way into the cake- don't go all the way to the bottom.
• Remove the lid from the fudge and heat in the microwave for about 30 seconds. Remove and stir and then microwave again for another 30 seconds, stirring until smooth. If the hot fudge is still too thick to pour, you can warm it for another 15-30 seconds. Pour the hot fudge evenly all over the top of the cake.
• Let the cake cool completely and then make the pudding layer. Mix the pudding mix and milk together for 2 minutes and then pour over the cooled cake.
• Place in the fridge to set up for 1-2 hours.
• Whip the whipping cream until soft peaks form and then add the sugar, mint extract and green food coloring. Continue to whip until stiff peaks form and then spread over the cake.
• Sprinkle the chopped Andes mints on top. Refrigerate until ready to serve.

THIN MINT POKE CAKE RECIPE

Steps:

• Heat oven to 350 degrees. Grease bottom of a 9 x 13 inch pan.
• Prepare cake mix according to package directions (Betty Crocker calls for the water, oil, and eggs as listed above).
• Bake for 30 to 35 minutes or until done.
• Using a fork or spoon handle, poke holes over the entire cake after taking it from the oven.
• Pour sweetened condensed milk over the cake, letting it soak into the holes.
• Heat up hot fudge in the microwave, then drizzle and spread over the top of the cake.
• To make the frosting, beat together butter, milk, powdered sugar, peppermint extract, and green food coloring until smooth.
• Spread over the cooled cake.
• Sprinkle on chopped Andes Mints and refrigerate for at least an hour before serving.

CHOCOLATE-PEPPERMINT POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Make and bake cake mix as directed on box for 13x9-inch pan. Cool 15 minutes. With handle of wooden spoon, poke top of warm cake every 1/2 inch.
• In medium bowl, beat filling ingredients with whisk about 2 minutes. Immediately pour over cake. Cover loosely; refrigerate about 2 hours or until chilled.
• Stir 1/4 teaspoon peppermint extract into frosting. Spread frosting over top of cake. Sprinkle with peppermint patties. Store covered in refrigerator.