Chocolate Mint Poke Cake

This Chocolate Mint Poke Cake recipe is so easy, with or without mint, this Jello instant pudding cake is full of chocolate, caramel or whatever you desire!

Prep Time20

Cook Time40

Chill Time8

Total Time9

Servings:

Calories: 273kcal

Author: Karin and Ken

Ingredients

2 cups sugar
2 cups flour
¾ cup cocoa powder
1 teaspoon baking soda
1 ½ teaspoon baking powder
¼ teaspoon salt
2 large eggs
1 teaspoon peppermint extract (optional)
½ cup vegetable oil
1 cup cold milk
⅓ cup water can use a little more if batter is too thick
2 cups milk or how much pudding box requires
1 box standard box chocolate pudding mix
1 ½ cups heavy or whipping cream
2 tablespoons sugar

Decorations

drops green powder or gel food coloring just enough to color it
mini chocolate chips

Get Recipe Ingredients

Instructions

Get out your ingredients and measure them.
Preheat oven to 350 degrees.
Spray and line a 9 x 13 inch pan with non stick spray and parchment paper. Make sure to spray both the pan and the inside of the parchment paper. Set aside.
In a medium sized bowl, combine flour, cocoa powder, sugar, baking soda, baking powder, and salt. Set aside.
Beat together milk, eggs, and oil in a large bowl,
Gradually beat in dry mixture and then the water.
Pour batter into prepared baking dish,
Bake for 35-40 minutes or until a toothpick comes out clean.
Once fully cooked, let cool completely.
Once cooled, take the end of a wide wooden spoon (or anything similar) and poke rows of holes into your cake.
**If your cake is domed, cut off parts of the top until it is level.
Whisk together pudding powder and milk for 5 minutes until it thickens.
Pour over the top of your cake in the holes, and spread a layer all over the top. Refrigerate.
Beat together whipping cream, sugar, and green coloring for 5 minutes until you have stiff peaks, and spread over your pudding.
Sprinkle on mini chocolate chips.
Cover with plastic wrap and refrigerate overnight, and cut to serve.

Nutrition