The Humpherys Family

ZZ Chocolate Mint Pudding Poke Cake

Source  Mother Thyme
Recipe Added:  12/19/2012
2 cups flour
1 3/4 cup sugar
3/4 cup cocoa powder
1 tsp baking soda
1 tsp baking powder
1 tsp salt
3 large eggs
1 cup milk
1/2 cup vegetable oil
1/4 cup sour cream
1 tsp mint extract
1 cup warm water
1/2 cup crushed mint cookies
 Pudding Topping
2 3.4 oz pkgs instant chocolate pudding
4 cups milk
1/4 tsp mint extract
Preheat oven to 350F. Grease and flour a 9 x 13 inch cake pan and set aside. In a large mixing bowl sift flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl whisk eggs, milk, vegetable oil, sour cream and mint extract. Stir wet ingredients and water into dry ingredients until blended. Pour into prepared cake pan and bake for 35-40 minutes until toothpick inserted in the center comes out clean. Cool completely. Using the back of a wooden spoon poke holes in the cake about 1 inch apart.

Pudding Topping: In a large bowl whisk pudding mix, milk, and mint extract. Slowly pour mixture into holes of cake then pour remaining mixture evenly over cake. Sprinkle with crushed thin mint cookies, if desired. Refrigerate until pudding is set. Keep refrigerated. This cake can be made without poking holes in it and frost with a Buttercream frosting. For a classic chocolate cake, substitute mint extract for vanilla.
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