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4 from 1 vote

Thin Mint Poke Cake Recipe

Chocolate cake smothered with sweetened condensed milk and hot fudge, then topped with a creamy mint frosting and Andes Mints.
Prep Time1 hr 15 mins
Cook Time30 mins
Total Time1 hr 45 mins
Course: Dessert
Cuisine: American
Keyword: Andes Mint, chocolate poke cake, mint poke cake, Poke cake
Servings: 12
Calories: 630kcal


  • 9x13-inch Baking Pan
  • Fork
  • Mixing Bowl
  • Microwave Safe Bowl


  • 15.25 ounces  Betty Crocker chocolate cake mix 1 box
  • cups water
  • cup vegetable oil
  • 3 eggs
  • 14 ounces sweetened condensed milk 1 can
  • 11.75 ounces hot fudge sauce 1 jar


  • ½ cup butter softened
  • 2 Tablespoons milk
  • 2 cups powdered sugar
  • 1 teaspoon peppermint extract
  • 4 drops of green food coloring
  • 4.6 ounces Andes Mints 1 package, coarsely chopped


  • Heat oven to 350 degrees. Grease bottom of a 9 x 13 inch pan.
  • Prepare cake mix according to package directions (Betty Crocker calls for the water, oil, and eggs as listed above).
  • Bake for 30 to 35 minutes or until done.
  • Using a fork or spoon handle, poke holes over the entire cake after taking it from the oven.
  • Pour sweetened condensed milk over the cake, letting it soak into the holes.
  • To make the frosting, beat together butter, milk, powdered sugar, peppermint extract, and green food coloring until smooth.
  • Spread over the cooled cake.
  • Sprinkle on chopped Andes Mints and refrigerate for at least an hour before serving.


Calories: 630kcal | Carbohydrates: 88g | Protein: 8g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 527mg | Potassium: 342mg | Fiber: 2g | Sugar: 67g | Vitamin A: 390IU | Vitamin C: 1mg | Calcium: 175mg | Iron: 3mg