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Chocolate Mint Poke Cake {St. Patrick's Day Dessert}

Thursday, March 12, 2015 20:04

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A moist decadent chocolate poke cake covered with sweetened condensed milk, chocolate mint cream pie filling, and topped with fresh whipped cream, crushed mint Oreo cookies and Andes mint baking chips.

It’s March and St. Patrick’s Day is upon us. Are you looking for an easy St. Patrick’s Day dessert to celebrate the holiday? If you are then I think today is your lucky day because I’m sharing this sweet decadent Chocolate Mint Poke Cake in honor of the upcoming holiday.

Ever since my kids were little we have had a celebration for just about every holiday, so St. Patrick’s Day is no different. We don’t go overboard, but we do a little something so this special day does not go unnoticed.

When the kids were little they loved running around the house and pinching everyone that didn’t wear green, so you learn fairly quickly to come dressed for the occasion. Oh how I miss the days of my kids being little.

To celebrate the holiday I usually prepare an Irish meal such as, corned beef and cabbage, shepherds pie, or stew with Irish soda bread. Dessert is a must and it’s always holiday themed, green, and mint flavored. This year I settled on a Chocolate Mint Poke Cake for our festive dessert.

Last week while grocery shopping at my local Walmart I picked up everything I needed to celebrate the holiday. Corned beef and cabbage, ingredients for this yummy cake, and festive tableware to complete the look. I know St. Patrick’s Day isn’t a major holiday, but it’s still fun celebrating the Irish holiday together as a family.

Let’s get started and this easy cake. All ingredients needed were found at my local Walmart. One devils food cake mix + oil, eggs and water called for on cake mix, one can sweetened condensed milk, Lucky Leaf chocolate mint creme pie filling, heavy cream, powdered sugar, vanilla extract, crushed mint Oreo cookies and Andes mint baking chips.

Start by baking the cake according to package directions for a 13 x 9 inch cake. Allow the cake to cool and then using the back of a wooden spoon poke holes across the entire cake. Pour the sweetened condensed milk over the cake aiming for the holes. Spread the chocolate mint creme pie filling evenly over the cake.

Whip the heavy cream, adding the vanilla extract and powdered sugar (see below for full directions). Spread the whipped cream over the chocolate mint layer, and add crushed mint Oreo cookies and Andes baking chips on top.

Refrigerate cake at least 4 hours before serving. What do you do to celebrate St. Patrick’s Day in your home?

Chocolate Mint Poke Cake

{mommyskitchen.net}

Ingredients:

1 – box devils food cake mix plus

water, oil and eggs called for on cake mix

1 – 14 – 14.5 oz can sweetened condensed milk

1 – 21 oz can Lucky Leaf chocolate mint creme pie filling

1 – 16 oz container heavy cream, whipped

1/2 – cup powdered sugar

1 – teaspoon vanilla extract

1 – cup mint ores, crushed

1/2 – cup Andes creme de menthe baking chips

Prepare and bake cake according to package directions, using a 13 x 9 inch baking pan. I substituted melted butter in place of the oil and added one extra egg than called for.

Allow cake to cool completely. Using the end of a wooden spoon poke holes evenly across the entire cake.

Pour the sweetened condensed milk over the cake making sure to aim into the holes.

Spread the chocolate mint cream pie filling over the entire cake using an offset spatula. Place the cake in the refrigerator while you prepare the whipped cream topping.

Place a large metal bowl in the freezer for about 15 minutes. I used my Kitchen aid mixer with the whisk attachment. Remove bowl and add 2 cups cream to the bowl and set on low speed.

Add the powdered sugar and the cream slowly. Whisk the cream for about 10-15 minutes until the mixture begins to ripple.

Turn the mixer off and finish whisking by hand until the cream starts to thicken and stick to the whisk. Be careful not to whisk to hard or the cream will become clumpy.

Spread the whipped cream over the chocolate mint creme layer using an offset spatula. yer.

Crumble one cup mint oreo cookies and 1/2 cup Andes creae de menthe baking chips over the top of the whipped cream .

Refrigerate the cake at least 4 hours before serving. Store any leftovers in the refrigerator.

Cook’s Note: If you would like to tint the fresh whipping cream green to make it even more festive, fold in one Duncan Hines Mint Flavor packet into the whipped cream. I found the mint cream pie filling in the baking isle of my local Walmart. It can also be found on the holiday baking kiosk near the baking isle in the grocery department.

Servings: 12-15

Source: http://www.mommyskitchen.net/2015/03/chocolate-mint-poke-cake-st-patricks.html

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