Thin mint chocolate poke cake

sherry monfils


I love anything w/ chocolate and mint flavors. The grocery store i shop at was having a big sale on Oreos mint cream filled cookies so I bought several pkgs along w/ some Andes mint candies that were also on sale. I came up with this dessert which knocked the socks off of everyone!!


☆☆☆☆☆ 0 votes

30 Min
30 Min


  • 1 box
    devils food cake mix, plus ingredients called for
  • 1 large
    egg, along with eggs called for on cake box
  • 1
    14 oz can sweetened condensed milk
  • 2 box
    sugar free, instant chocolate pudding mix
  • 1-3/4 c
    cold milk
  • 1 tsp
    mint extract
  • 16 oz
    very cold heavy whipping cream
  • 1/2 c
    powdered sugar
  • 1 tsp
  • 1 c
    mint cream filled oreo cookies, crushed
  • 1 c
    andes creme de menthe baking chips or candies, broken up

How to Make Thin mint chocolate poke cake


  1. heat oven to 350. Lightly spary a 9" x 13" baking pan w/ cooking spray. in lg bowl, beat together all ingredients called for on box of cake mix, adding the extract and 1 extra large egg.
  2. Pour into pan and bake for about 25-30 mins depending on your oven. Let cool slightly. W/ a wooden spoon, using the round tip, poke holes every 1" of the cake. Pour contents of sweetened, condensed milk over cake, making sure to get the milk into the holes.
  3. In another lg bowl, beat pudding mixes and milk, let sit for 1 min to thicken. spread over cake. refrigerate while making whipped cream. In a cold bowl,( I put the bowl into refrigerator while cake is baking,) pour heavy whipping cream. Add powdered sugar and vanilla. Whip on low until it thickens. Spread over cake. Un food processor, crush oreos until crumbly. Sprinkle over cake. Sprinkle baking chips over cookie crumbles. Or, break up the Andes mint candies and disperse over the cake. Refrigerate until serving.

Printable Recipe Card

About Thin mint chocolate poke cake

Course/Dish: Cakes
Main Ingredient: Eggs
Regional Style: American

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