Andes Chocolate Mint Poke Cake Recipe

Andes Chocolate Mint Poke Cake Recipe – first-rate, rich chocolate cake, creamy chocolate pudding and mild mint cheesecake topping! perfect for all event, guaranteed to be a hit with your chocolate and mint loving friends and family!

Chocolate Mint Poke Cake is moist chocolate cake with wealthy chocolate pudding and mint cheesecake layer. This decadent dessert is the fine cake recipe for chocolate and mint fans!

This Chocolate Mint Poke Cake starts with chocolate cake, I make a selfmade chocolate cake for this recipe but you may use cakes mix in case you want. while the cake is baked, poke it with the cease of a wood spoon.

Andes Chocolate Mint Poke Cake Recipe

For chocolate cake:

  • 1½ cups flour
  • 1½ cups sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 2 eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup brewed coffee (or 1 cup boiling water if you don't like coffee)

For chocolate pudding:

  • 4 cups milk
  • 2 boxes 3.9 ounces instant chocolate pudding
  • For the mint cheesecake layer:
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon mint extract
  • Green food coloring
  • 2 cups Cool Whip-thawed

For garnish:

  • Chocolate sprinkles, optional
  • Chocolate syrup, optional

To make chocolate cake:
  1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking dish, set aside
  2. In a large bowl, combine dry ingredients flour, sugar, cocoa powder, baking powder and baking soda
  3. Add eggs, milk, oil, coffee and vanilla extract and beat on medium speed for 2 minutes until combined (the batter will look runny)
  4. Pour into prepared baking dish and bake 30-40 minutes, or until toothpick inserted into center of cake comes out clean
  5. Remove the cake from the oven
  6. Use the handle of a wooden spoon to gently poke holes all over the top of the cake
To make chocolate pudding:
  1. Whisk together the pudding mix and milk until well blended
  2. Pour pudding over warm cake, trying to get the pudding in the holes, you can also tap the baking dish on the counter to help the pudding settle into the holes
  3. Refrigerate cake for several hours to allow pudding to settle and set up
To make mint cheesecake layer:
  1. In a large bowl, beat softened cream cheese and powdered sugar until smooth
  2. Add mint extract (add more mint extract as desired for your personal taste)
  3. Add Cool Whip and mix to combine then add green food coloring (add a few drops at a time, to the desired color) and gently stir to fold in the color
  4. Spread the mint cheesecake layer over the top of the cake and sprinkle with chocolate sprinkles and drizzle chocolate syrup if desired
  5. Place in the fridge for few hours until set
  6. Serve

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