Chocolate-Mint Cookie Poke Cake

Name: Chocolate-Mint Cookie Poke Cake
Prep time: 25 min
Total time: 2 h 5 min
Yield: 15
Ingredients: 1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix; Water, vegetable oil and eggs called for on cake mix box; 1 box (6-serving size) chocolate instant pudding and pie filling mix; 3 cups cold milk; 1/4 teaspoon peppermint extract; 1 container (8 oz) Cool Whip frozen whipped topping, thawed; 1/4 teaspoon Betty Crocker™ green gel food color; 1/4 teaspoon peppermint extract; 20 chocolate mint cookies, chopped (about 1 1/2 cups)

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Prep 25 min
Total 2 hr 5 min
Servings 15

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Inspired by the widely acclaimed Girl Scout™ cookie, this decadent poke cake is the dessert to bring when everyone else is bringing cookies to the holidays. If the chocolaty mint flavor wasn’t enough to convince you, there are loads of chopped mint cookies on top so you can still get your cookie fix.

by: Tablespoon Kitchens

Updated Aug 13, 2018

Ingredients

Cake

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box

Filling

1 box (6-serving size) chocolate instant pudding and pie filling mix
3 cups cold milk
1/4 teaspoon peppermint extract

Topping

1 container (8 oz) Cool Whip frozen whipped topping, thawed
1/4 teaspoon Betty Crocker™ green gel food color
1/4 teaspoon peppermint extract
20 chocolate mint cookies, chopped (about 1 1/2 cups)

Steps

1

Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
2

In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.
3

Cool on cooling rack 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
4

In large bowl, beat Filling ingredients with whisk 2 minutes (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
5

In large bowl, mix whipped topping, food color and peppermint extract. Spread evenly on top of cake. Sprinkle with chopped cookies. Store covered in refrigerator.

Expert Tips

tip 1
Peppermint extract gives a lovely mint flavor to both the filling and the topping for this cake, but it has a strong flavor, and a little goes a long way, so measure carefully.
tip 2
Make sure to spread pudding over cake immediately after mixing. It will continue to thicken as it sets and will be difficult to spread.

Nutrition Information

350 Calories, 16g Total Fat, 5g Protein, 45g Total Carbohydrate, 26g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 350

Calories from Fat: 140

Total Fat: 16g; 25%

Saturated Fat: 7g; 34%

Trans Fat: 0g

Cholesterol: 40mg; 14%

Sodium: 470mg; 20%

Potassium: 180mg; 5%

Total Carbohydrate: 45g; 15%

Dietary Fiber: 1g; 6%

Sugars: 26g

Protein: 5g

% Daily Value*:

Vitamin A: 2%; 2%

Vitamin C: 0%; 0%

Calcium: 10%; 10%

Iron: 8%; 8%

Exchanges:

1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;