Chocolate Mint Poke Cake
A decadent dark chocolate fudge cake, filled with a silky chocolate glaze, topped with refreshing mint pudding and whipped cream. The perfect sweet treat! 🍫✨
Equipment
- 9x13-inch baking pan
- Mixing Bowl
- Wooden Spoon
- Whisk
Ingredients
Cake Base
- 1 box dark chocolate fudge cake mix
- 1 cup water
- 3 large eggs room temperature
- 1/2 cup vegetable oil
Filling & Topping
- 1 can sweetened condensed milk 14 oz
- 3.1 oz milk chocolate bars broken into pieces
- 1 3/4 cups whole milk cold
- 1 box instant chocolate pudding mix 3.9 oz
- 8 oz whipped topping thawed
- 1-2 drops green gel food coloring
- 1/2 tsp pure peppermint extract
- 3/4 cup mint chocolate candies finely chopped
Instructions
- Heat your oven to 350°F and lightly grease a 9x13-inch baking pan.
- In a mixing bowl, blend the cake mix, water, eggs, and vegetable oil until smooth. Pour the batter into the pan and bake for 25 to 27 minutes.
- While the cake is still warm, use the round handle of a wooden spoon to poke evenly spaced holes across the entire cake.
- Melt the sweetened condensed milk and chocolate pieces together in the microwave for 30 to 45 seconds, stirring until silky. Pour this chocolate glaze directly into the holes, then let the cake cool completely.
- Whisk the cold milk and instant pudding mix until it thickens, then spread it evenly over the cooled cake. Chill in the fridge for 1 hour to set.
- Mix the whipped topping with the green food coloring and peppermint extract until smooth and pastel green. Spread this minty cream over the pudding layer.
- Top with the chopped mint candies, slice into portions, and keep refrigerated until ready to serve.
Notes
Nutrition per serving: Calories: 525 kcal, Total Carbs: 70g (Net Carbs: 68g), Fats: 26g, Protein: 9g.
