Description
Light, tender, and loaded with chocolate and mint — this festive poke cake comes together fast thanks to a boxed mix, but tastes like something homemade.
Ingredients
Scale
Cake
- 1 (15.25 oz) box chocolate fudge cake mix
- Ingredients called for on the cake mix box (eggs, oil, water — follow the brand instructions)
Minted condensed milk filling
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon peppermint extract
Chocolate layer
- 1 jar hot fudge sauce (about 11–12 oz)
Topping
- 1 (8 oz) container frozen whipped topping, thawed
- 1 (10 oz) bag Andes Peppermint Crunch baking chips (or similar)
Instructions
- Preheat and prepare: Preheat your oven as directed on the cake mix box. Grease or line a 9×13-inch baking pan and prepare the batter following the package directions. Pour the batter into the pan.
- Bake: Bake the cake according to the package timing until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Allow the pan to rest until it’s coolable but still warm to the touch.
- Mix the minty condensed milk: While the cake bakes, stir the sweetened condensed milk and peppermint extract together in a small bowl. Set aside.
- Create pockets: As soon as the cake is cool enough to handle (but not completely cold), use the rounded end of a wooden spoon, a chopstick, or the handle of a spatula to poke holes evenly across the surface — about an inch apart.
- Pour in the mint mixture: Slowly drizzle the sweetened condensed milk mixture over the cake, aiming to let it sink into the holes. Work carefully so the liquid soaks down rather than just sitting on top.
- Add the hot fudge: Warm the jarred hot fudge briefly (just until it becomes pourable) — a quick zap in the microwave or a short stir over low heat works. Spoon or drizzle the warm fudge over the cake, spreading lightly so it covers the surface and seeps into the holes. Let the chocolate settle and cool for about 15 minutes.
- Finish with whipped topping: Once the fudge has cooled and slightly set, spread the thawed whipped topping evenly over the cake.
- Sprinkle and chill: Scatter the peppermint crunch baking chips across the top. Refrigerate the cake for a minimum of 4 hours (overnight is best) so the flavors meld and the cake firms up.
- Serve: Cut into squares and serve chilled.
Notes
- Crushed candy canes work great in place of the Andes chips if you want a stronger crunch and more visual sparkle.
- Prefer a lighter look? Use a white cake mix instead of chocolate.
- Want to bake from scratch? A homemade cake baked in a 9×13 pan will work perfectly — just follow your recipe’s bake time.
- For extra holiday flair, add festive sprinkles, mini candy canes, or small seasonal cookie decorations on top before serving.
Nutrition
- Serving Size: 1slice
- Calories: 348kcal
- Sugar: 39g
- Sodium: 305mg
- Fat: 14g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 8mg