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+ servings
Chocolate Mint Poke Cake on white plate with fork

Chocolate Mint Poke Cake

Chocoalate cake poked and filled with a sweet peppermint mixture, topped with mint whipped cream and Oreos!
Servings 12 servings
Author Dorothy Kern


  • 1 chocolate cake mix 9x13 pan size, plus water, oil, and eggs on the box to make the cake
  • 1 can 14 or 14.5 ounces sweetened condensed milk
  • 1 jar 10-12 ounces hot fudge ice cream topping
  • 1 1/4 teaspoons Peppermint Extract divided
  • 8 ounces whipped topping thawed
  • 3-4 drops green food coloring
  • 1 cup Oreos crushed


  • Mix and bake cake according to the box directions. When a toothpick comes out clean, remove from oven and let sit for 5 minutes.
  • Place sweetened condensed milk in a small bowl. Stir in 1/2 teaspoon peppermint extract. (You can also do this in the can without transferring to a bowl, if you want to save a dish!)
  • Remove lid from jar of hot fudge sauce. Heat in microwave for about 30-60 seconds, until it is pourable. Be careful not to heat it too much without stirring, you don’t want it to burn. Stir in 1/2 teaspoon peppermint extract.
  • Once the cake has cooled for 5 minutes, poke several holes in the top with the back of the handle of a wooden spoon. Pour the sweetened condensed milk over the cake, making sure it gets in all the holes. Spread with a spatula if needed.
  • Pour the hot fudge sauce over the top of the cake, making sure to get it in all the holes. Spread with a spatula if needed. Cool the cake completely before continuing.
  • Open thawed whipped topping. Stir in 1/4 teaspoon peppermint extract and 3-4 drops green food coloring.
  • Spread over cooled cake and sprinkle with crushed Oreos. Chill for several hours (or overnight) before serving.
  • Best served room temperature.