Description
A rich and decadent Andes Mint Poke Cake that’s perfect for mint lovers. This dessert features a moist chocolate cake, infused with mint flavor, and topped with a creamy mint frosting.
Ingredients
Scale
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can sweetened condensed milk
- 1/2 cup Andes Mint baking chips
- 1 cup heavy cream
- 1 teaspoon peppermint extract
- 1 cup powdered sugar
- 1/2 cup crushed Andes Mints for topping
Instructions
- Preheat your oven to 350°F.
- Prepare the chocolate cake mix according to the package instructions and bake in a 9×13 inch pan.
- Once baked, remove the cake from the oven and allow it to cool for about 15 minutes.
- Poke holes all over the top of the cake with a skewer or fork.
- In a bowl, mix the sweetened condensed milk with the Andes Mint baking chips until smooth, then pour it over the warm cake.
- In another bowl, whip the heavy cream, peppermint extract, and powdered sugar together until stiff peaks form.
- Spread the whipped cream mixture over the cake and sprinkle with crushed Andes Mints.
- Refrigerate for at least 2 hours before serving.
Notes
- For an extra minty flavor, add more peppermint extract to the whipped cream.
- Serve chilled for the best taste experience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg