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Andes Mint Poke Cake Recipe

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3.8 from 44 reviews

  • Author: Ava
  • Total Time: 55 minutes
  • Yield: 12 servings

Description

This Andes Mint Poke Cake is a delightful chocolate dessert featuring moist chocolate cake infused with rich hot fudge, layered with creamy mint pudding, and topped with whipped mint cream and chopped Andes mint candies for a refreshing finish. Perfect for chocolate and mint lovers, this cake is sure to be a crowd-pleaser at any gathering.

Ingredients

Cake and Hot Fudge

  • 1 chocolate cake mix (including the ingredients called for on the box)
  • 1 (12.8 oz) jar of hot fudge

Pudding Layer

  • 1 package instant chocolate pudding mix
  • 2 cups milk

Whipped Mint Topping

  • 2 cups heavy whipping cream
  • 1/3 cup sugar
  • 1/2 teaspoon mint extract
  • Green food coloring, a few drops

Garnish

  • 1 cup Andes mint chopped candies

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s hot enough to bake the cake evenly.
  2. Prepare Baking Dish: Grease and flour a 13×9 inch baking dish thoroughly to prevent the cake from sticking after baking.
  3. Mix Cake Batter: Prepare the chocolate cake mix according to the package instructions, using the specified ingredients on the box.
  4. Bake Cake: Pour the batter into the prepared baking dish and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
  5. Poke Cake: Remove the cake from the oven and, while still warm, poke holes all over the surface using the handle of a wooden spoon or a skewer to allow the fudge to seep in.
  6. Heat Hot Fudge: Warm the jar of hot fudge in the microwave for about 30 seconds until smooth and pourable but not hot.
  7. Pour Fudge: Immediately pour the hot fudge evenly over the poked cake, allowing it to seep into the holes.
  8. Cool Cake: Allow the cake to cool completely to room temperature to set before adding the pudding layer.
  9. Prepare Pudding: In a bowl, whisk together the instant chocolate pudding mix and 2 cups of milk for approximately 2 minutes until thickened and smooth.
  10. Add Pudding Layer: Pour the prepared pudding evenly over the cooled cake, spreading gently to cover the entire surface.
  11. Chill Cake: Refrigerate the cake for about one hour to let the pudding set properly.
  12. Whip Cream: In a large mixing bowl, whip 2 cups of heavy cream to soft peaks using an electric mixer.
  13. Add Sugar and Mint: Slowly add 1/3 cup sugar and 1/2 teaspoon mint extract to the cream and continue beating until stiff peaks form.
  14. Color Whipped Cream: Add a few drops of green food coloring to the whipped cream and gently fold until the color is uniformly mixed in.
  15. Top Cake: Spread the mint whipped cream evenly over the pudding layer on the cake.
  16. Garnish: Sprinkle 1 cup of chopped Andes mint candies generously over the top for an extra minty crunch.
  17. Store: Keep the cake refrigerated until ready to serve to maintain freshness and texture.

Notes

  • For best results, use fresh heavy cream and chill your mixing bowl and beaters before whipping to help the cream whip faster and hold better.
  • You can substitute the chocolate cake mix with homemade chocolate cake batter if preferred.
  • Adjust the amount of mint extract to suit your taste preference, but be careful as it can quickly overpower the dessert.
  • Make sure the hot fudge is warm but not hot when pouring over the cake to avoid melting the cake excessively.
  • This cake is best served chilled and eaten within 2-3 days for optimal freshness.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/andes-mint-poke-cake-recipe/