Holiday Chocolate Mint Poke Cake
We absolutely adore this Holiday Chocolate Mint Poke Cake! It's got a fluffy 'phat' layer of mint green whipped topping on top of a luscious chocolate cake drenched with a sweetened condensed milk Andes Creme de Menthe fudge filling! YUM!
Servings: 12 Servings
Calories:
Ingredients
Classic Chocolate Cake or Boxed Chocolate Cake Mix with directions and ingredients called out for 9x13 cake
- ⅔ cup unsalted butter softened
- 1-2/3 cups sugar
- 3 large eggs room temp
- 2 cups all-purpose flour
- ⅔ cup unsweetened baking cocoa powder
- 1-1/4 teaspoons baking soda
- 1 teaspoon salt
- 1-1/3 cups milk
Creme de Menthe Filling
- 14 oz sweetened condensed milk Eagle Brand is the best!
- 1 cup Andes Creme De Menthe Baking Chips
Mint Whipped Cream Topping
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- Optional: ½ teaspoon mint extract
- Optional: Green food gel or color
- Accessories: Mini Chocolate Chips sprinkles optional.
Instructions
Homemade Classic Chocolate Cake Recipe or Use a boxed Chocolate Cake Mix + Ingredients for 9x13 pan size.
- In a bowl, using a mixer, cream butter and sugar until fluffy.
- Add eggs, one at a time, beating well after each addition.
- Combine flour, cocoa powder , baking soda and salt together, then add to creamed mixture alternately with milk, beating until smooth after each addition.
- Pour batter into a greased and floured 9x13-in. pan.
- Bake at 350° for 35-40 minutes or until cake tests done.
- Poke cake with holes and fill with creme de menthe filling while cake is still hot.
Creme de Menthe Filling
- Place creme de menthe bits and sweetened condensed together in a microwaveable bowl and microwave on high for 30 seconds increments until the chocolate is melted, smooth and pourable. Pour over holes in poke cake
Mint Whipped Cream Topping
- Using a mixer, whip the whipped cream for several minutes until stiff peaks. Whip in the powdered sugar, mint extract and green food coloring and spread on top of cake.
- Add chocolate chips, sprinkles and transfer to fridge.
- Let cake set in fridge for up to 4 hours or overnight. Cut and enjoy.
Notes
- If you don't have the Andes Creme de Menthe bits, you can use semi-sweet chocolate instead with a 1/4 to 1/2 teaspoon of mint extract. Don't go nuts on the extract--A little goes a long way.
- If you want to use Cool Whip instead of whipping cream, you'll need 4 cups, then mix in the rest of the ingredients and mix together until combined.