Description
A decadent dessert that combines rich chocolate and refreshing mint in a moist poke cake topped with fluffy whipped cream and Andes mint pieces.
Ingredients
Scale
- 1 box Betty Crocker Super Moist Devil’s Food Cake Mix
- 1 jar (12 oz) Smucker’s Hot Fudge Topping
- 1 tub (8 oz) Cool Whip (thawed)
- 1 box Andes Creme de Menthe Thins (chopped)
Instructions
- Preheat your oven according to the cake mix instructions.
- Prepare the cake mix batter as directed on the box.
- Pour the batter into a 9×13-inch baking dish and bake until a toothpick comes out clean.
- Remove the cake from the oven and poke holes all over it using a wooden spoon handle.
- Heat the hot fudge in the microwave for about 30 seconds.
- Pour the warm fudge over the cake, ensuring it seeps into the holes.
- Cool the cake in the refrigerator until completely chilled.
- Spread the thawed Cool Whip over the top of the cake.
- Sprinkle the chopped Andes mints over the Cool Whip before serving.
Notes
Make ahead of time for best results and store in the refrigerator. Consider using peppermint extract for extra mint flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: Andes mint, chocolate cake, poke cake, dessert, mint chocolate