Chocolate Mint Poke Cake Recipe
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CHOCOLATE MINT POKE CAKE - Best, rich chocolate cake, creamy chocolate pudding and light mint cheesecake topping! Perfect for all occasion, guaranteed to be a hit with your chocolate and mint loving friends and family!
For chocolate cake:
  • 1½ cups flour
  • 1½ cups sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 2 eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup brewed coffee (or 1 cup boiling water if you don't like coffee)
For chocolate pudding:
  • 2 boxes 3.9 ounces instant chocolate pudding
  • 4 cups milk
For the mint cheesecake layer:
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon mint extract
  • Green food coloring
  • 2 cups Cool Whip-thawed
For garnish:
  • Chocolate sprinkles, optional
  • Chocolate syrup, optional
To make chocolate cake:
  1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking dish, set aside
  2. In a large bowl, combine dry ingredients flour, sugar, cocoa powder, baking powder and baking soda
  3. Add eggs, milk, oil, coffee and vanilla extract and beat on medium speed for 2 minutes until combined (the batter will look runny)
  4. Pour into prepared baking dish and bake 30-40 minutes, or until toothpick inserted into center of cake comes out clean
  5. Remove the cake from the oven
  6. Use the handle of a wooden spoon to gently poke holes all over the top of the cake
To make chocolate pudding:
  1. Whisk together the pudding mix and milk until well blended
  2. Pour pudding over warm cake, trying to get the pudding in the holes, you can also tap the baking dish on the counter to help the pudding settle into the holes
  3. Refrigerate cake for several hours to allow pudding to settle and set up
To make mint cheesecake layer:
  1. In a large bowl, beat softened cream cheese and powdered sugar until smooth
  2. Add mint extract (add more mint extract as desired for your personal taste)
  3. Add Cool Whip and mix to combine then add green food coloring (add a few drops at a time, to the desired color) and gently stir to fold in the color
  4. Spread the mint cheesecake layer over the top of the cake and sprinkle with chocolate sprinkles and drizzle chocolate syrup if desired
  5. Place in the fridge for few hours until set
  6. Serve
Recipe by Yummiest Food Recipes at