Description
Indulge in the refreshing combination of chocolate and mint with this delightful Andes Mint Poke Cake. A moist chocolate fudge cake soaked in peppermint sweetened condensed milk, topped with whipped cream, hot fudge, and Andes mints.
Ingredients
Scale
Cake:
- 1 box chocolate fudge cake mix (plus ingredients listed on box: eggs, oil, water)
Topping:
- 1 (14-ounce) can sweetened condensed milk
- 1/2 teaspoon peppermint extract
- 1 (8-ounce) container whipped topping (such as Cool Whip)
- 1 cup hot fudge sauce
- 1 cup chopped Andes mints
- additional Andes mints for garnish
Instructions
- Prepare Cake: Preheat oven to 350°F (175°C). Prepare cake mix as per package instructions. Bake in a greased 9×13-inch dish for 28-32 minutes.
- Poke Holes: Cool cake for 10 minutes, then poke holes using a wooden spoon handle.
- Prepare Topping: Mix sweetened condensed milk with peppermint extract. Pour over warm cake.
- Finish: Cool cake completely. Spread whipped topping, drizzle with fudge sauce, sprinkle Andes mints. Chill before serving. Garnish with more mints.
Notes
- For extra minty flavor, add crushed Andes mints to the whipped topping before spreading.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
