Mint Poke Cake


  • 1 Chocolate Cake Mix and All the Ingredients on the box
  • 1 (12.8 oz.) jar Hot Fudge
  • 1 pkg. Instant Chocolate Pudding Mix
  • 2 cups Milk
  • 2 cups Heavy Whipping Cream
  • ⅓ cup Sugar
  • ½ tsp Mint Extract
  • Green Food Coloring
  • 1 cup Chocolate-Mint Candies, chopped


  • Preheat oven to 350°F and prepare a 13X9 cake pan with nonstick baking spray.
  • Mix the Cake according to the box instructions. Pour into the prepared cake pan and bake for 20-25 minutes or until a toothpick comes out clean.
  • Remove from the oven and using the handle of a wooden spoon, poke holes all over the top of the baked Cake.
  • Using a microwave, heat the Hot Fudge for 30 second intervals until it is hot and smooth. Pour over the Cake while both are still hot.
  • Allow the Cake to cool completely.
  • In a bowl, mix the Instant Chocolate Pudding Mix and the Milk.
  • Pour the prepared Pudding over the cooled Cake.
  • Place the Cake in the fridge for an hour to allow it to settle.
  • Whip the Heavy Cream until soft peaks form.
  • Slowly add the Sugar and Mint Extract, continue whipping until stiff peaks form.
  • Add the Green Food Coloring and stir until well combined.
  • Spread the whipped topping over the top of the Cake.
  • Sprinkle with the Chocolate-Mint Candies.
  • Store the Cake in the refrigerator until ready to serve and enjoy.

Serves ~16
Merry Mint!


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