Go Back
Delicious Andes Mint Poke Cake topped with chocolate and mint cream

Andes Mint Poke Cake

A delightful dessert that combines rich chocolate cake with a luscious mint-infused cream topping, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake
  • 1 box chocolate cake mix Ingredients required to make the cake (water, oil, eggs as per box instructions)
Filling
  • 1 can sweetened condensed milk
  • 0.5 cup mint chocolate syrup
Topping
  • 1 tub whipped topping
  • 1 cup crushed Andes mints
  • Chocolate drizzle optional

Method
 

Preparation
  1. Prepare the chocolate cake according to package instructions and bake it in a 9x13 inch pan.
  2. Once baked, let it cool for about 10 minutes.
  3. Poke holes throughout the cake using the handle of a wooden spoon.
  4. In a bowl, mix the sweetened condensed milk with the mint chocolate syrup.
  5. Pour the mixture over the warm cake, allowing it to soak in the holes.
  6. Refrigerate the cake for at least 2 hours or until fully chilled.
  7. Spread whipped topping evenly over the cake.
  8. Sprinkle the crushed Andes mints on top and drizzle with chocolate syrup if desired.
  9. Slice and serve cold.

Notes

Make sure to let the cake cool completely before adding the filling. Use a large wooden spoon handle to poke deep holes for better soaking. Store leftovers in the refrigerator; the flavors will meld and improve over time.