Thursday, March 12, 2015

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

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 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 special so the holiday doesn't go unnoticed.  

When my kids were younger 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 Irish beef stew with Irish soda bread. Dessert is a must and it's always holiday themed, green in color, and most times 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 mint poke 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 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 recipe 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 and enjoy. How do you celebrate St. Patrick's Day in your home?  

Chocolate Mint Poke Cake 

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 or 
1 - 3 oz box instant chocolate pudding, prepared 
1 - 16 oz container heavy cream, whipped
1/2 - cup powdered sugar
1 - teaspoon vanilla extract
1 - cup mint ores or thin mint cookies, crushed

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 on the box.

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 top of the cake, ensuring  to aim the milk into all 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 bowl with the whisk attachment. Remove bowl from freezer and add 2 cups cream and set on low speed. 

Add the powdered sugar and the vanilla extract. Whip the cream mixture slowly (this is key and keeps the cream from separating later). Whisk for about 10-15 minutes until the cream begins to ripple (be patient).

Turn the mixer off and finish whisking by hand with a wire whisk 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.  

Crumble one cup mint Oreo or thin mint cookies and 1/2 cup Andes creme 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: The mint cream pie filling is located in the baking isle at Walmart and also on the holiday baking kiosk in the grocery department. If you cannot find the chocolate mint creme pie filling you can substitute with one packages of instant chocolate pudding prepared with 2 cups milk. Whisk the pudding and milk together and immediately pour over the top of cake, ensuring it gets in all the holes.  

Servings: 12-15

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T said... #

I cannot get Lucky Leaf in my area. Would you have a suggestion for a substitute for the mint creme pie filling? Would instant chocolate pudding mixed with mint extract work?

Tina Butler said... #

@T, Yes you can use Instant chocolate pudding with mint extract in place of the pie filling. Substitutions are listed in the cooks notes at the end of the recipe.

Anonymous said... #

I was hoping for more St Patricks Day menu items....Recipes for that Corned beef anything special? Thanks!

Kathy said... #

Hooray- Amazon sells lucky leaf chocolate mint pie filing!!!