Description
A nostalgic Andes Mint Poke Cake that combines cool peppermint with rich chocolate, creating a delightful and layered dessert perfect for any occasion.
Ingredients
Scale
- 1 box chocolate cake mix (or homemade mix: 2 cups flour, 2 cups sugar, 3/4 cup cocoa powder, 2 tsp baking powder, 1 tsp baking soda, pinch salt, 2 eggs, 1 cup milk, 1/2 cup oil, 1 cup hot coffee)
- 1 cup Andes mint baking chips plus extra for garnish
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream or whipping cream
- 1/2 tsp peppermint extract
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar, sifted
- Green food coloring (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch pan.
- Mix the cake batter according to package instructions or whisk your homemade batter until smooth. Pour evenly into the prepared pan.
- Bake for 25–30 minutes or until a toothpick comes out with a few moist crumbs. Remove and let cool slightly.
- Meanwhile, combine sweetened condensed milk with 1/2 teaspoon peppermint extract and 2 tablespoons warm water; whisk until smooth.
- After the cake cools for ten minutes, poke holes across the top using the end of a wooden spoon or a 1/2-inch dowel.
- Slowly pour the mint syrup over the cake, letting it sink into the holes. Sprinkle Andes mint baking chips while the cake remains warm.
- Beat together cream cheese and butter until smooth. Gradually add powdered sugar, followed by heavy cream and a few drops of peppermint extract. Whip until light and spreadable.
- Spread the frosting evenly over the cooled, soaked cake. Sprinkle extra chopped Andes pieces and optionally add a few whole mint leaves for freshness.
- Chill at least one hour before serving.
Notes
Use high-quality peppermint extract and do not overdo it to avoid artificial taste. Chill before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Andes Mint, Poke Cake, Chocolate Cake, Dessert, Holiday Dessert
