Andes Mint Poke Cake

📝 Ingredients

• 1 box devil’s food chocolate cake mix
• Eggs, oil, and water called for on the cake mix box
• 1 can sweetened condensed milk
• 1 11-ounce jar hot fudge, warmed for 45 seconds
• 8 ounces Cool Whip, thawed
• Green food coloring
• 1 teaspoon peppermint extract, divided
• About 36 Andes mints, chopped

👩‍🍳 Directions

1. 1

   Prepare the devil’s food cake according to the package directions in a 9x13-inch pan.

2. 2

   Once the cake is baked, use the rounded end of a kitchen utensil to poke holes about 1 inch apart across the entire cake. Do not poke the holes all the way through.

3. 3

   In a bowl, combine the sweetened condensed milk, warmed hot fudge, and 1/2 teaspoon peppermint extract. Stir until well combined.

4. 4

   Pour the chocolate mixture evenly over the cake. Use a spatula or smooth kitchen tool to spread the mixture across the cake, gently pushing it into the holes.

5. 5

   Cover the cake and refrigerate for at least 2 hours.

6. 6

   Once the cake has chilled, make the mint topping. Combine the thawed Cool Whip, about 3 drops of green food coloring, and 1/4 teaspoon peppermint extract. Stir until combined and the topping reaches your desired shade of green.

7. 7

   Taste the topping and add the remaining 1/4 teaspoon peppermint extract if you want a stronger mint flavor.

8. 8

   Spread the mint topping evenly over the chilled cake.

9. 9

   Top with the chopped Andes mints.

10. 10

    Serve immediately or refrigerate until ready to serve.

💡 Tips for Success

• Don’t poke the holes all the way through: You want the chocolate mixture to soak into the cake rather than run straight to the bottom of the pan.
• Warm the hot fudge: Heating the hot fudge for about 45 seconds makes it easier to combine with the sweetened condensed milk and spread over the cake.
• Let the cake chill: Give the cake at least 2 hours in the refrigerator so the chocolate mixture has time to soak into the cake.
• Taste the mint topping: Peppermint extract can vary in strength, so start with 1/4 teaspoon in the topping, taste it, and add more if you want a stronger mint flavor.
• Make it ahead: This cake is perfect for making ahead. Keep it covered and refrigerated until you're ready to serve.
• Add the Andes mints last: Add the chopped mints after spreading on the mint topping for the best texture.