MINT CHOCOLATE POKE CAKE
Mint Chocolate Poke Cake made with a cake mix, hot fudge, chocolate pudding and a mint flavored whipped cream topped with chopped Andes mints. Decadent but easy chocolate cake recipe!
Provided by Jessica & Nellie
Categories Cake
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Grease a 9X13 pan.
- Prepare cake according to package instructions. Remove from oven once baked and use the handle of a wooden spoon to poke holes in even intervals all over the top of the cake (about 1" apart). Make sure to only poke the holes about 3/4 of the way into the cake- don't go all the way to the bottom.
- Remove the lid from the fudge and heat in the microwave for about 30 seconds. Remove and stir and then microwave again for another 30 seconds, stirring until smooth. If the hot fudge is still too thick to pour, you can warm it for another 15-30 seconds. Pour the hot fudge evenly all over the top of the cake.
- Let the cake cool completely and then make the pudding layer. Mix the pudding mix and milk together for 2 minutes and then pour over the cooled cake.
- Place in the fridge to set up for 1-2 hours.
- Whip the whipping cream until soft peaks form and then add the sugar, mint extract and green food coloring. Continue to whip until stiff peaks form and then spread over the cake.
- Sprinkle the chopped Andes mints on top. Refrigerate until ready to serve.
Nutrition Facts : Calories 172 kcal, Carbohydrate 12 g, Protein 2 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 35 mg, Sodium 27 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
THIN MINT CHOCOLATE POKE CAKE
This amazing Thin Mint Chocolate Poke Cake is the perfect cake for Girl Scout Cookie lovers. This cake has a chocolate lover's dream. Fluffy moist chocolate cake, creamy pudding and a homemade chocolate ganache on top, with Thin Mint cookie pieces, what's not to love.
Provided by Jill
Categories Dessert
Number Of Ingredients 8
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
I love anything w/ chocolate and mint flavors. The grocery store i shop at was having a big sale on Oreos mint cream filled cookies so I bought several pkgs along w/ some Andes mint candies that were also on sale. I came up with this dessert which knocked the socks off of everyone!!
Provided by sherry monfils
Categories Cakes
Time 1h
Number Of Ingredients 11
Steps:
- 1. heat oven to 350. Lightly spary a 9" x 13" baking pan w/ cooking spray. in lg bowl, beat together all ingredients called for on box of cake mix, adding the extract and 1 extra large egg.
- 2. Pour into pan and bake for about 25-30 mins depending on your oven. Let cool slightly. W/ a wooden spoon, using the round tip, poke holes every 1" of the cake. Pour contents of sweetened, condensed milk over cake, making sure to get the milk into the holes.
- 3. In another lg bowl, beat pudding mixes and milk, let sit for 1 min to thicken. spread over cake. refrigerate while making whipped cream. In a cold bowl,( I put the bowl into refrigerator while cake is baking,) pour heavy whipping cream. Add powdered sugar and vanilla. Whip on low until it thickens. Spread over cake. Un food processor, crush oreos until crumbly. Sprinkle over cake. Sprinkle baking chips over cookie crumbles. Or, break up the Andes mint candies and disperse over the cake. Refrigerate until serving.
THIN MINT CHOCOLATE POKE CAKE RECIPE
Thin Mint Chocolate Poke Cake is a Girl Scouts cookie lovers dream come true. A thin mint poke cake that is topped with a chocolate ganache and crumbled up thin mint cookies. The ultimate mint cake recipe.
Provided by Laura
Categories Desserts
Time 1h5m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees and spray the 9x13 pan with pam baking spray and set aside
- Using a standing mixer, beat together the cake mix, eggs and canola oil.
- Pour batter into the 9x13 pan.
- Bake for 35 minutes, use a knife to check if the center comes out clean. Once the cake is done place on a cooling rack.
- Then poke holes through the whole cake so the pudding will soak in.
- In a bowl you will mix your milk and pudding together. Then once the cake has cooled you will fill in holes on cake.
- Use a piping bag to squirt in the chocolate pudding into holes 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 thin mint cookie bits
- Cut, serve this thin mint chocolate poke cake.
Nutrition Facts : ServingSize 1 g, Calories 304 kcal, Carbohydrate 16 g, Protein 5 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 88 mg, Sodium 91 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 18 g
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