Description
This Andes Mint Poke Cake is a delightful chocolate dessert featuring a moist chocolate cake base infused with creamy chocolate peppermint pudding and topped with fluffy Cool Whip and crushed Andes mints for a refreshing minty crunch. Perfect for holidays or special occasions, this cake combines rich chocolate flavor with a cool peppermint twist.
Ingredients
Scale
Cake
- 1 box chocolate cake mix (plus ingredients listed on the box)
Pudding Layer
- 1 box (3.4 oz) instant chocolate pudding mix
- 2 cups milk
- 1/2 teaspoon peppermint extract
Topping
- 1 container (8 oz) Cool Whip, thawed
- 1 cup crushed Andes mints (plus more for garnish)
Instructions
- Bake the Cake: Preheat your oven to 350°F (175°C). Prepare the chocolate cake mix according to the package instructions and pour the batter into a 9×13 inch pan. Bake as directed on the box until a toothpick inserted comes out clean. Allow the cake to cool completely before proceeding.
- Prepare the Pudding: In a medium bowl, whisk together the instant chocolate pudding mix, milk, and peppermint extract until smooth. Let the pudding sit for about 2 minutes until it thickens slightly.
- Poke the Cake: Using the handle of a wooden spoon, poke holes all over the cooled cake to allow the pudding to seep in and create a moist texture.
- Assemble: Pour the prepared peppermint chocolate pudding evenly over the cake, making sure to fill the poke holes. Then, spread the thawed Cool Whip over the pudding layer to create a smooth, creamy topping.
- Add Toppings: Sprinkle the crushed Andes mints generously over the Cool Whip. Add extra crushed Andes mints as garnish if desired for extra flavor and texture.
- Chill: Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the pudding to set.
- Serve: Slice the cake into 12 servings and serve chilled for the best taste and texture.
Notes
- Ensure the cake is completely cooled before poking and adding pudding to avoid melting the pudding.
- Chilling the cake longer than 2 hours can enhance the flavor and texture even more.
- For a stronger mint flavor, you can add a little extra peppermint extract but be cautious as it’s potent.
- If Andes mints are unavailable, substitute with other mint-flavored chocolates or crushed peppermint candies.
- Store leftovers covered in the refrigerator for up to 3 days.
