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Wednesday, February 13, 2013

Chocolate Mint Cake

Poke Cake has become a fetish of mine in the recent months. Maybe because its so versatile or maybe because its winter and I'm in the baking mood, but not so much of the "clean up" mood (making cakes from scratch usually makes a rather messy kitchen)...Poke cakes are easy and everyone loves them. I don't have to spend alot of time in the kitchen, get out alot of ingredient or even make much of a mess and everyone is grateful for a YUMMY little treat at the end of the day. Its a "win, win" for me!!

PS...this would make a pretty tasty treat for your sweety for Valentine's Day tomorrow...just sayin'

Chocolate Mint Cake
1 chocolate fudge cake mix, prepared and baked according to package directions**
1 can sweetened condensed milk
1 jar hot fudge sundae sauce (DO NOT HEAT)
1 c. crushed Oreo's
1 8oz container whipped topping
1 package Andes Mint Chips for topping

Bake cake as directed, cool for 1 hour. Poke holes in cake with the end of a wooden spoon (the handle). I usually do 4 holes across and 5 deep, making it 20 holes total. Pour sweetened condensed milk into holes, going over several times filling them until milk is gone. Refrigerate cake for 30 minutes. Pour fudge sauce over cake, filling holes (you probably won't use ALL the fudge sauce). Spread whipped topping onto cake. Top with Andes mint chips and crushed Oreo's. Refrigerate over night. 
**Note: I've tried making poke cakes with generic cake mixes and haven't been very impressed with the outcome. I prefer using the Betty Crocker Supermoist Cake mixes, they are my favorite.



  1. I haven't even had breakfast yet and that photo is driving me crazy!! Talk about delicious sounding!!! I'm seriously going to make this.

  2. This cake is full of delicious ingredients. I can't wait to try it.