Thin Mint Chocolate Poke Cake Recipes

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.

THIN MINT CHOCOLATE POKE CAKE

Steps:

• Preheat oven to 350 degrees and spray the 9x13 pan with pam baking
• spray and set aside
• Using a standing mixer, beat together all ingredients until combined
• Pour batter into the 9x13 pan
• Bake for 35 minutes, use a knife to check if the center comes out clean
• When cake is baked, set aside to cool off then poke holes through the whole cake
• Follow the directions on the back of the pudding box to make the pudding
• Fill the holes with chocolate pudding then refrigerate the cake for 30 minutes
• Using a small pot, heat up the heavy whipping cream until steaming
• While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
• Once the heavy whipping cream is heated, pour over the chocolate chips
• Allow to sit for 1 minute before whisking until smooth
• Frost the top with the ganache
• Top with the crushed cookie bits
• Cut, serve and enjoy!!!

THIN MINT CHOCOLATE POKE CAKE RECIPE

Steps:

• Preheat oven to 350 degrees and spray the 9x13 pan with pam baking spray and set aside
• Using a standing mixer, beat together the cake mix, eggs and canola oil.
• Pour batter into the 9x13 pan.
• Bake for 35 minutes, use a knife to check if the center comes out clean. Once the cake is done place on a cooling rack.
• Then poke holes through the whole cake so the pudding will soak in.
• In a bowl you will mix your milk and pudding together. Then once the cake has cooled you will fill in holes on cake.
• Use a piping bag to squirt in the chocolate pudding into holes then refrigerate the cake for 30 minutes.
• Using a small pot, heat up the heavy whipping cream until steaming.
• While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
• Once the heavy whipping cream is heated, pour over the chocolate chips
• Allow to sit for 1 minute before whisking until smooth
• Frost the top with the ganache
• Top with the crushed thin mint cookie bits
• Cut, serve this thin mint chocolate poke cake.

THIN MINT CHOCOLATE POKE CAKE

Steps:

• Prepare and bake cake according to package directions in a 9x13-inch baking pan. Remove from oven and let cake cool completely.
• Using a wooden spoon handle, poke holes all over the cake.
• In a large bowl, whisk together chocolate pudding mix and cold milk. Immediately pour mixture evenly all over the top of the cake, ensuring it gets in all the holes. Crush 4 of the Thin Mint cookies and spread crushed cookies all over the top of cake. Cover with saran wrap then place in fridge to set and chill for an hour or up to overnight.
• When ready to serve, mix together thawed whipped topping and peppermint extract. Mix in green food coloring, if using. Spread whipped topping over the top of cake. Crush remaining 4 Thin Mint cookies then sprinkle all over the top of cake. Cut into slices and serve!

THIN MINT® CHOCOLATE CAKE POPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil; spray with cooking spray.
• Stir sugar, flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Add 1 cup milk, oil, eggs, and vanilla extract; mix until batter is smooth. Stir in boiling water. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool until easily handled, at least 30 minutes.
• Crumble cake into a bowl; mix in crushed cookies. Add milk, 1 tablespoon at a time, until cake mixture sticks together. Shape into balls. Line a baking sheet with plastic wrap; arrange cake balls on the sheet and freeze until firm, about 15 minutes.
• Melt 1/2 cup chocolate coating in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Dip the tip of each cake pop stick into the melted chocolate and insert halfway into a cake ball. Arrange cake pops upside-down on the baking sheet; freeze until chocolate hardens, about 15 minutes.
• Melt the remaining chocolate coating in a deep microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Dip each cake pop entirely into the melted chocolate; tap lightly on the side of the bowl to shake off excess chocolate. Repeat with the remaining cake pops. Stick upright into a foam board until set, at least 20 minutes.

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.