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Delicious Chocolate Mint Poke Cake topped with whipped cream and mint candies.

Chocolate Mint Poke Cake

A fun and easy dessert that combines rich chocolate flavor and cool mint, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box Chocolate cake mix Plus ingredients called for on the box (eggs, oil, and water)
For the Filling
  • 1 can Sweetened condensed milk For richness in the poke cake
  • 1/4 cup Mint flavored syrup or mint extract Start small, as mint can get strong quickly
For the Topping
  • 1 cup Whipped topping or homemade whipped cream Stabilize homemade whipped cream with powdered sugar
  • 10 pieces Andes mints, chopped Plus a few extra for decorating
  • optional Mini chocolate chips or chocolate shavings For additional topping if desired

Method
 

Baking the Cake
  1. Preheat the oven and bake the cake in a 9x13 pan according to package instructions.
Poking and Filling
  1. Once the cake is baked, let it cool slightly; then poke holes evenly across the surface with the handle of a wooden spoon.
  2. Mix the sweetened condensed milk with the mint extract or syrup and pour the mixture into the holes.
Topping and Serving
  1. Top the cake with whipped topping or whipped cream and sprinkle the chopped Andes mints on top.
  2. Chill the cake in the refrigerator for at least 2 hours to set before serving.

Notes

When making the filling, add mint extract gradually and taste to avoid overpowering mint flavor. Cake can be stored in the fridge for up to 4 days.