Recipes..Holiday Chocolate Mint Poke Cake
We absolutely adore this Holiday Chocolate Mint Poke Cake! It's got a fluffy 'phat' layer of mint green whipped topping on top of a luscious chocolate cake drenched with a sweetened condensed milk Andes Creme de Menthe fudge filling! YUM!
Ingredients
Classic Chocolate Cake or Boxed Chocolate Cake Mix with directions and ingredients called out for 9x13 cake
2/3 cup butter softened
1-2/3 cups sugar
3 large eggs room temp
2 cups all-purpose flour
2/3 cup unsweetened baking cocoa powder
1-1/4 teaspoons baking soda
1 teaspoon salt
1-1/3 cups milk
Creme de Menthe Filling
14 oz sweetened condensed milk Eagle Brand is the best!
1 cup Andes Creme De Menthe Baking Chips
Mint Whipped Cream Topping
2 cups heavy whipping cream
1/2 cup powdered sugar
Optional: � teaspoon mint extract
Optional: Green food gel or color
Accessories: Mini Chocolate Chips sprinkles optional.
Instructions
Classic Chocolate Cake
In a bowl, using a mixer, cream butter and sugar until fluffy.
Add eggs, one at a time, beating well after each addition.
Combine flour, cocoa powder , baking soda and salt together, then add to creamed mixture alternately with milk, beating until smooth after each addition.
Pour batter into a greased and floured 13x9-in. pan.
Bake at 350� for 35-40 minutes or until cake tests done.
Poke cake with holes and fill with creme de menthe filling while cake is still hot.
Creme de Menthe Filling
Place creme de menthe bits and sweetened condensed together in a microwaveable bowl and microwave on high for 30 seconds increments until the chocolate is melted, smooth and pourable. Pour over holes in poke cake
Mint Whipped Cream Topping
Using a mixer, whip the whipped cream for several minutes until stiff peaks. Whip in the powdered sugar, mint extract and green food coloring and spread on top of cake.
Add chocolate chips, sprinkles and transfer to fridge.
Let cake set in fridge for up to 4 hours or overnight. Cut and enjoy.
Ingredients
Classic Chocolate Cake or Boxed Chocolate Cake Mix with directions and ingredients called out for 9x13 cake
2/3 cup butter softened
1-2/3 cups sugar
3 large eggs room temp
2 cups all-purpose flour
2/3 cup unsweetened baking cocoa powder
1-1/4 teaspoons baking soda
1 teaspoon salt
1-1/3 cups milk
Creme de Menthe Filling
14 oz sweetened condensed milk Eagle Brand is the best!
1 cup Andes Creme De Menthe Baking Chips
Mint Whipped Cream Topping
2 cups heavy whipping cream
1/2 cup powdered sugar
Optional: � teaspoon mint extract
Optional: Green food gel or color
Accessories: Mini Chocolate Chips sprinkles optional.
Instructions
Classic Chocolate Cake
In a bowl, using a mixer, cream butter and sugar until fluffy.
Add eggs, one at a time, beating well after each addition.
Combine flour, cocoa powder , baking soda and salt together, then add to creamed mixture alternately with milk, beating until smooth after each addition.
Pour batter into a greased and floured 13x9-in. pan.
Bake at 350� for 35-40 minutes or until cake tests done.
Poke cake with holes and fill with creme de menthe filling while cake is still hot.
Creme de Menthe Filling
Place creme de menthe bits and sweetened condensed together in a microwaveable bowl and microwave on high for 30 seconds increments until the chocolate is melted, smooth and pourable. Pour over holes in poke cake
Mint Whipped Cream Topping
Using a mixer, whip the whipped cream for several minutes until stiff peaks. Whip in the powdered sugar, mint extract and green food coloring and spread on top of cake.
Add chocolate chips, sprinkles and transfer to fridge.
Let cake set in fridge for up to 4 hours or overnight. Cut and enjoy.
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