Description
A delightful Thin Mint Chocolate Poke Cake combines rich chocolate cake with creamy chocolate pudding, topped with whipped topping, crushed Thin Mint cookies, and a drizzle of melted chocolate, making it an irresistible minty dessert perfect for any occasion.
Ingredients
Scale
Chocolate Cake
- 1 box chocolate cake mix plus ingredients listed on the box
Pudding Layer
- 1 package (3.9 ounces) instant chocolate pudding mix
- 2 cups cold milk
- 1/2 cup crushed Thin Mint cookies, plus extra for garnish
Topping
- 1 container (8 ounces) whipped topping, thawed
- 1/2 cup chocolate chips, melted for drizzle
Instructions
- Preheat and Prepare Pan: Preheat your oven according to the chocolate cake mix package instructions and grease a 9×13-inch baking dish to ensure the cake doesn’t stick.
- Bake the Cake: Prepare the chocolate cake batter as directed on the box. Pour into the prepared dish and bake for the recommended time, about 30 minutes, until a toothpick inserted comes out clean. Let the cake cool for 10 minutes.
- Poke the Cake: Using the handle of a wooden spoon, poke holes evenly across the top of the warm cake to allow the pudding to seep in.
- Make the Pudding: In a medium bowl, whisk together the instant chocolate pudding mix and 2 cups cold milk until smooth and slightly thickened, about 2 minutes.
- Fill the Poked Holes: Pour the pudding evenly over the cake, spreading gently and pressing it into the holes formed earlier, ensuring the cake absorbs the pudding well.
- Chill the Cake: Allow the cake to cool completely at room temperature, then refrigerate for at least 2 hours to let the pudding set fully within the cake.
- Add Whipped Topping: After chilling, spread the whipped topping evenly over the pudding layer to create a creamy top layer.
- Garnish: Sprinkle additional crushed Thin Mint cookies over the whipped topping and drizzle melted chocolate chips across the surface for added flavor and decoration.
- Final Chill and Serve: Refrigerate the cake for another 30 minutes to set the toppings before slicing into 12 servings and serving chilled.
Notes
- You can use store-bought Thin Mint cookies or homemade mint chocolate cookies for garnish and pudding mix.
- For a stronger mint flavor, add a few drops of peppermint extract to the pudding before pouring it over the cake.
- Store the cake covered in the refrigerator for up to 3 days to maintain freshness.
