Chocolate Mint Poke Cake

A moist decadent chocolate poke cake covered with sweetened condensed milk, chocolate mint cream pie filling, and topped with whipped cream, crushed mint Oreo cookies and Andes mint baking chips if you wanna do this the correct way ... I substituted a few items and STILL EXCELLENT. the LUCKY LEAF CHOCOLATE MINT PIE FILLING IS SEASONAL ... so when you see it be sure to pick it up fast at your local walmart !!!.

Noted :) - Amazon also sells lucky leaf chocolate mint pie filling!!!

Chocolate Mint Poke Cake

{St. Patrick's Day Dessert}

Ingredients:

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 and

add a little mint extract if you are substituting.

The remaining ingredients are optional but you'll get the just of it.

I just used Cool Whip and crushed Oreos of course :)

1 - 16 oz container heavy cream, whipped

1/2 - cup powdered sugar

1 - teaspoon vanilla extract

1 - cup mint oreos or thin mint cookies, crushed

1/2 - cup Andes creme de menthe baking chips

Directions:

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.

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.