Thin Mint Poke Cake Recipes

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

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!

PEPPERMINT PATTY POKE CAKE

Steps:

• Heat oven to 350º. Make cake as with water, eggs and oil as directed on package for 9 x 13 pan (approx. 30 minutes); cool 15 minutes.
• Poke top of warm cake every 1/4 inch with handle of wooden spoon. In Medium bowl, beat filling ingredients with wire whisk about 2 minutes.
• Immediately pour filling evenly into holes in cake. Cover loosely and refrigerate about 2 hours until chilled.
• Place sugar, butter and milk in a medium-size saucepan over medium heat.
• Stir until the mixture comes to a boil, 3-4 minutes. Still stirring, let the mixture boil until the sugar dissolves, 1 minute. Remove pan from heat.
• Stir in chocolate chips, and continue to stir until chocolate has melted. Cool 10 minutes. Stir in peppermint extract.
• Pour/spread frosting over cake top while still warm. (frosting will firm as it cools). Chill at leat 30 minutes and store in the refrigerator.
• Can be garnished with junior mint candies, crushed peppermint sticks, or mint chocolate chips.