Description
Indulge in the delightful combination of rich chocolate and refreshing mint with this Andes Mint Poke Cake. A decadent dessert that’s perfect for any occasion!
Ingredients
Scale
Cake:
- 1 box chocolate cake mix (plus ingredients listed on box)
Topping:
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup hot fudge sauce (warmed)
- 1 teaspoon peppermint extract
- 1 (8-ounce) container whipped topping (thawed)
- 1 cup chopped Andes mints (plus extra for garnish)
- chocolate syrup or additional fudge for drizzling (optional)
Instructions
- Prepare and Bake the Cake: Prepare and bake the chocolate cake according to the package directions in a 9×13-inch baking dish. Let the cake cool for 5–10 minutes.
- Make the Topping: In a bowl, combine sweetened condensed milk, hot fudge sauce, and peppermint extract. Pour the mixture over the cake, letting it soak in.
- Add Toppings: Once the cake has cooled, spread whipped topping over it. Sprinkle chopped Andes mints on top and drizzle with chocolate syrup or fudge if desired.
- Chill and Serve: Chill the cake for at least 1 hour before serving.
Notes
- For extra mint flavor, fold chopped Andes mints into the whipped topping.
- Store covered in the refrigerator for up to 4 days.
- Best served chilled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38 g
- Sodium: 380 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
