Description

Indulge in the refreshing minty goodness of Andes Mint Poke Cake. A decadent chocolate cake infused with peppermint, soaked in sweetened condensed milk and fudge, topped with creamy whipped topping and Andes mint pieces.

Ingredients

Cake:

1 box chocolate cake mix (plus eggs, oil, and water as directed)

Poke Mixture:

1 (14 oz) can sweetened condensed milk
1 cup hot fudge sauce, warmed
1 teaspoon peppermint extract

Topping:

1 (8 oz) tub whipped topping, thawed
1 cup chopped Andes mints (plus extra for garnish)

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Instructions

Prepare Cake: Preheat oven to 350°F (175°C). Prepare chocolate cake mix as directed in a 9×13-inch baking dish. Let cool for 10 minutes.
Poke Holes: Use a wooden spoon handle to poke holes all over the cake. Mix sweetened condensed milk, hot fudge sauce, and peppermint extract. Pour over the cake.
Add Topping: Cool cake completely, spread whipped topping over the top. Sprinkle with Andes mints. Chill for at least 2 hours before serving.

Notes

For a stronger mint flavor, add an extra ¼ teaspoon peppermint extract to the topping.
This cake tastes even better the next day.