Name: Andes Mint Poke Cake: Rich, Chocolatey, and Minty
Ingredients: 1 (15.25 oz) box chocolate cake mix (plus ingredients listed on box—usually water, oil, eggs); OR homemade chocolate cake baked in a 9×13″ pan; ½ cup sweetened condensed milk; ½ cup Andes Crème de Menthe baking chips (or chopped Andes mints); 2 tbsp unsalted butter; 1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed; Optional: 1–2 drops green food coloring (for festive hue); Crushed Andes mints or whole mini mints

Ingredients

Scale

For the cake:

1 (15.25 oz) box chocolate cake mix (plus ingredients listed on box—usually water, oil, eggs)
OR homemade chocolate cake baked in a 9×13″ pan

For the mint syrup:

½ cup sweetened condensed milk
½ cup Andes Crème de Menthe baking chips (or chopped Andes mints)
2 tbsp unsalted butter

For the whipped topping layer:

1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed
Optional: 1–2 drops green food coloring (for festive hue)

For garnish:

Crushed Andes mints or whole mini mints

Instructions

Bake cake: Prepare and bake chocolate cake in a greased 9×13″ pan as directed. Let cool 10 minutes.
Poke holes: Use the handle of a wooden spoon to poke holes all over warm cake (about 1″ apart).
Make mint syrup: In a saucepan over low heat, combine sweetened condensed milk, Andes chips, and butter. Stir until smooth and melted.
Soak cake: Slowly pour warm mint syrup evenly over cake, letting it seep into holes. Cool completely (about 1 hour).
Add topping: Gently spread whipped topping over cooled cake. Add green food coloring if desired.
Garnish generously with crushed Andes mints.
Chill at least 1–2 hours before serving for best texture.

💡 Pro Tips:
– Use Andes Baking Chips (found in baking aisle)—they melt smoother than candy bars.
– For extra mint flavor, add ¼ tsp peppermint extract to the syrup.
– Store covered in fridge up to 3 days—it stays moist and flavorful!

Prep Time & Nutrition (per serving, serves 12):