Andes Mint Chocolate Pudding Poke Cake

Updated at: Thu, 21 Nov 2024 10:33:07 GMT

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.

↑Support creators by visiting their site 😊

2 liked

0 disliked

Delicious

Moist

Go-to

One-dish

Easy