Mint Chocolate Poke Cake
A delicious rich mint chocolate poke cake, that starts with a cake mix filled with a minty hot fudge caramel mixture and topped with a minty whipped cream and chopped mint chocolate candies! Its an amazing mint chocolate dessert for a crowd!
Servings: 15 -18
Ingredients
- 1 chocolate cake mix (and eggs, oil/butter, water called for on the box)
- 1 11 oz jar hot fudge (about 1 cup)
- 1 14 oz can sweetened condensed milk (about 1 cup)
- 1 tsp mint extract (divided)
- 1 8 oz container cool whip
- 3-4 drops green food coloring
- 2/3 cup chopped andes mints/andes mint chips
Instructions
- Preheat your oven to 350 degrees.
- Prepare your cake mix and bake according to box instructions in a 9x13 pan.
- Allow to cool for 5 minutes.
- Use the bottom of a wooden spoon, a knife, or a fork to poke holes int the cake.
- Combine your hot fudge, sweetened condensed milk and 1/2 tsp mint extract in a small bowl.
- Pour hot fudge mixture over cake and spread over the top to completely cover the cake.
- Cover cake and place it in the fridge and chill for an hour.
- Fold together the cool whip, remaining mint extract and food coloring.
- Spread the cool whip over the top of the cake.
- Sprinkle the mint chip pieces over the top and chill for an additional 2-4 hours (or longer)
- Cut and serve.