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Mint Chocolate Poke Cake

Mint Cream Chocolate Pudding Poke Cake

This Mint Cream Chocolate Pudding Poke Cake is ultra-moist, rich, and festive. A deep chocolate cake is filled with fudgy chocolate pudding and topped with fluffy mint whipped cream, making it the ultimate St. Patrick’s Day dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 4 hours 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box chocolate cake mix (15.25 oz), prepared and baked
  • 1 box instant chocolate pudding mix (3.9 oz)
  • 2 cups cold whole milk
  • 2 cups heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • 1/2 tsp peppermint extract
  • green gel food coloring
  • 1/2 cup chopped Andes mint candies
  • 1/3 cup mini chocolate chips

Equipment

  • 9x13-inch baking dish
  • Hand Mixer or Stand Mixer
  • wooden spoon handle or straw

Method
 

  1. Prepare and bake the chocolate cake in a greased 9x13-inch pan according to package directions. Let cool for 10 minutes.
  2. Using the handle of a wooden spoon or thick straw, poke holes all over the warm cake, spacing them about 1 inch apart and pushing about 3/4 of the way down.
  3. Whisk pudding mix and cold milk for 2 minutes until thick but pourable. Immediately pour over the cake, gently spreading to fill the holes evenly.
  4. Cover and refrigerate the cake for at least 1 hour until pudding is fully set and cake is completely cool.
  5. In a chilled bowl, whip heavy cream, powdered sugar, peppermint extract, and green food coloring until stiff peaks form.
  6. Spread mint whipped cream evenly over the cake. Sprinkle with chopped Andes mints and mini chocolate chips. Chill at least 4 hours before serving.

Notes

Use instant pudding only. Chill thoroughly before slicing for clean layers.

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