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Chocolate Mint Poke Cake

Hello all!

Are you having a great weekend so far?  Here’s hoping you’re all walking on sunshine!  🙂

So, did everyone have a great St. Patrick’s Day yesterday?  Was any corned beef eaten?  Did you wear a lil’ green?  😉

I am not Irish.  Not a single drop.  Nope.  My ancestors were just about as German as you can get.  But my favorite color is green, so give me a little credit, right?  😀

One thing I do love is that around St. Patrick’s Day there seems to be an abundance of mint foods everywhere.  And this kind of makes me wonder if minty foods are a thing in Ireland this time of year.  I have a sneaking suspicion that mint and St. Patrick’s Day is a watered-down American way of celebrating the holiday.  Ireland as a country is probably collectively shaking its head and saying “Nope.”

But that’s OK, because I like mint all throughout the year anyway.  It really spikes around Christmas, but to be fair there is nothing like a nice, cold minty milkshake in the middle of July.

So just to get the mint impulse out of my system I’m bringing you a minty cake today.  And not only is it a minty cake, it’s a minty SUPER EASY cake.  And there is fudge.  Because mint and chocolate go together like cookies and milk, like coffee and rainy days, like Butch Cassidy and the Sundance Kid!  😀

This is a poke cake, which means that the recipe really pretty much makes itself.  You just have to poke a lot of holes in it, and pour on your happy filling.  And once you make enough poke cakes you realize that the poking of the holes is very similar to popping bubble wrap in terms of therapeutic benefits.

Just give me a cake and let me massacre it!  😛

Mmm, mint and chocolate.   Now just grab some coffee and you’re set!


(Adapted from a Mint Chocolate Cake on Like Mother Like Daughter)

Chocolate Mint Poke Cake
  • 1 16.25 box white cake mix
  • 1 11 oz jar hot fudge
  • 1 14 oz can sweetened condensed milk
  • 1 tsp peppermint extract, divided
  • 1 8 oz container whipped topping
  • 3-4 drops green food coloring
  • ⅔ cup chopped Andes mints
  1. Preheat oven to the temperature specified on the box mix for a 9x13 pan.
  2. Spray 9x13 pan with cooking spray.
  3. Prepare cake according to box directions and bake. Once baked, allow cake to cool for five minutes.
  4. Use a knife, a fork, or a thin wooden dowel to poke holes all over in the top of the cake.
  5. In a medium bowl combine hot fudge, sweetened condensed milk, and peppermint. Pour this mixture all over the top of the cake, spreading it so that it seeps down into the holes.
  6. Cover the cake and allow to chill for at least one hour.
  7. When the cake has cooled, fold together the whipped topping, remaining peppermint extract, and food coloring.
  8. Spread the whipped topping evenly on top of the cake, then sprinkle with mint pieces.
  9. Chill for another 2-4 hours.


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