Chocolate Mint Poke Cake
Ingredients
2 cups sugar
2 cups flour
¾ cup cocoa powder
1 teaspoon baking soda
1 ½ teaspoon baking powder
¼ teaspoon salt
2 large eggs
1 teaspoon peppermint extract (optional)
½ cup vegetable oil
1 cup cold milk
⅓ cup water can use a little more if batter is too thick
2 cups milk or how much pudding box requires
1 box standard box chocolate pudding mix
1 ½ cups heavy or whipping cream
2 tablespoons sugar
Decorations:
drops green powder or gel food coloring just enough to color it
mini chocolate chips
Directions
Preheat oven to 350 degrees.
Spray and line a 9 x 13 inch pan with non stick spray and parchment paper. Make sure to spray both the pan and the inside of the parchment paper. Set aside.
In a medium sized bowl, combine flour, cocoa powder, sugar, baking soda, baking powder, and salt. Set aside.
Beat together milk, eggs, and oil in a large bowl.
Gradually beat in dry mixture and then the water.
Pour batter into prepared baking dish.
Bake for 35-40 minutes or until a toothpick comes out clean.
Once cooled, take the end of a wide wooden spoon (or anything similar) and poke rows of holes into your cake.
**If your cake is domed, cut off parts of the top until it is level.
Whisk together pudding powder and milk for 5 minutes until it thickens.
Pour over the top of your cake in the holes, and spread a layer all over the top. Refrigerate.
Beat together whipping cream, sugar, and green coloring for 5 minutes until you have stiff peaks, and spread over your pudding.
Sprinkle on mini chocolate chips.
Cover with plastic wrap and refrigerate overnight, and cut to serve.
