Description
A rich and indulgent chocolate mint poke cake featuring a moist chocolate base soaked with sweetened condensed milk and hot fudge, topped with mint frosting and chopped mint chocolate candies.
Ingredients
- 1 box chocolate cake mix
- Water (amount per cake mix instructions)
- Vegetable oil (amount per cake mix instructions)
- Eggs (amount per cake mix instructions)
- 1 can (14 oz) sweetened condensed milk
- 1 cup hot fudge sauce
- 1/2 cup butter, softened
- 2-3 tablespoons milk
- 3 cups powdered sugar
- 1/2 teaspoon peppermint extract
- Green food coloring (optional)
- 1 cup mint chocolate candies, chopped (e.g., Andes-style)
Instructions
- Preheat the oven to 350 °F. Grease a 9×13‑inch baking pan.
- Prepare the chocolate cake mix with water, oil, and eggs according to package instructions.
- Bake for 30–35 minutes, or until a toothpick comes out clean.
- While still warm, poke holes all over the cake using a fork or the back of a wooden spoon.
- Pour sweetened condensed milk evenly over the cake, letting it soak into the holes.
- Drizzle hot fudge sauce over the cake and spread gently to fill holes and cover the surface.
- Make the mint frosting by beating butter, milk, powdered sugar, peppermint extract, and green food coloring (if using) until smooth and creamy.
- Once the cake has cooled, spread the mint frosting over the top.
- Sprinkle chopped mint chocolate candies on top.
- Refrigerate for at least an hour before slicing and serving.
Notes
- Chilling overnight enhances flavor and texture.
- You can skip the food coloring without affecting flavor.
- To make it dairy-free, use plant-based butter, milk, hot fudge, and candies.
- The cake can be frozen un-frosted for up to 3 months.
- Hershey’s chocolate syrup can substitute for hot fudge for a lighter version.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
