Andes Mint Chocolate Pudding Poke Cake

Name: Andes Mint Chocolate Pudding Poke Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups all purpose flour or gluten free all purpose flour ((for GF cake, I highly recommend Cup 4 Cup gluten free flour)); 2 cups granulated sugar; ¾ cup unsweetened cocoa powder; 2 teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 1 teaspoon espresso powder (optional); 1 cup milk; ½ cup oil (canola, vegetable, or any preferred); 2 large eggs; 2 teaspoons vanilla extract; 1 cup boiling water; 3 boxes (small 3.4 oz) Cook and Serve (NOT INSTANT) chocolate pudding, (see recipe note); 6 cups milk; 2 - (8) ounce packages cream cheese (softened); 1 cup powdered sugar; 1/4 cup heavy cream; 2 teaspoons peppermint extract; 6 drops green food coloring; 8 ounce thawed Cool Whip whipped topping, (divided); Andes Mints (chopped)

8 steps

Prep:20minCook:50min

Andes Mint Chocolate Pudding Poke Cake is a cool, creamy dessert with chocolate cake, pudding poured on top, and a thick layer of mint Cool Whip topping. Andes mint cake is perfect for birthdays, special occasions, or St. Patrick's Day.

Updated at: Fri, 06 Dec 2024 09:39:36 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories339.1 kcal (17%)

Total Fat17.2 g (25%)

Carbs41.5 g (16%)

Sugars30.9 g (34%)

Protein5.9 g (12%)

Sodium299.9 mg (15%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat oven to 350º F. Spray a 9X13 pan with cooking spray.

Step 2

Add flour, sugar, cocoa, baking powder, baking soda, salt and (optional) espresso powder to a large bowl or the bowl of a stand mixer. Whisk thoroughly to combine or, using your paddle attachment, stir on low speed until combined well.

Step 3

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until combined. Reduce speed to low and carefully add boiling water to the cake batter. Once the water is mixed in increase to high speed for 1 minute.

Step 4

Pour batter in prepared baking dish and bake for 45-50 minutes or until toothpick inserted in middle comes out clean. Cool slightly while pudding is prepared.

Step 5

Make chocolate pudding according to directions on box. If not pouring the pudding on the cake immediately, press a piece of plastic wrap against the top of the pudding to prevent a skin from forming.

Step 6

After the cake has cooled 15-20 minutes, poke holes every inch with wooden spoon handle. The cake will look pretty destroyed, but don't worry it will all be covered up. Pour the warm pudding over the warm cake. Smooth with rubber or offset spatula. Press a large piece of plastic wrap onto the pudding and refrigerate for 3 hours - overnight.

Step 7

For the mint cream layer, beat cream cheeses, powdered sugar, heavy cream, mint extract, and food coloring together with a mixer until very light and fluffy, about 3 minutes. Fold in 1 cup of whipped topping. Spread evenly on top of cooled pudding layer.

Step 8

Cover mint cream layer with remaining Cool Whip. Sprinkle chopped andes mints on top. Cover and refrigerate leftovers.

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