Thin Mint Chocolate Poke Cake
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Thin Mint Chocolate Poke Cake
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Thin Mint Chocolate Poke Cake is filled with chocolate pudding, crushed thin mint cookies, and topped with peppermint whipped topping!
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Ingredients
- 1 box (15.25 ounces) devil's food cake mix (plus the water, oil and eggs called for on cake mix box)
- 1 box (3.9 ounces) instant chocolate pudding mix
- 2 cups cold milk
- 8 Thin Mints Girl Scout cookies OR Keebler grasshopper cookies divided
- 1 container (8 ounces) Cool Whip (whipped topping) thawed
- 1/4 teaspoon peppermint extract
- 3 drops Liquid Green Food Coloring optional
Instructions
- Prepare and bake cake according to package directions in a 9x13-inch baking pan. Remove from oven and let cake cool completely.
- Using a wooden spoon handle, poke holes all over the cake.
- In a large bowl, whisk together chocolate pudding mix and cold milk. Immediately pour mixture evenly all over the top of the cake, ensuring it gets in all the holes. Crush 4 of the Thin Mint cookies and spread crushed cookies all over the top of cake.
- Cover with saran wrap then place in fridge to set and chill for two hours or up to overnight.
- When ready to serve, mix together thawed whipped topping and peppermint extract. Mix in green food coloring, if using. Spread whipped topping over the top of cake. Crush remaining 4 Thin Mint cookies then sprinkle all over the top of cake. Cut into slices and serve!
Nutrition Information
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Serving
1 piece
Calories
367kcal
(18%)
Carbohydrates
43g
(14%)
Protein
3g
(6%)
Fat
15g
(23%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Serving | 1 piece | |
| Calories | 367kcal | 18% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
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