Creme de Menthe Poke Cake (A Multi-verse Cake, non-alcoholic)
Prep Time: 20 minutes | Cook Time: 30 minutes | Cool Time: 2 hours | Total Time: 2 hours, 50 minutes | Serves: 12
We’ve entered the month that celebrates the Irish, and all the stores and restaurants are decorating with pops of green. Maybe your kids are getting a head start pinching each other out of the privilege of sheer torture.
This fun “poke” cake is very nostalgic for me. I vividly remember my mom making this Creme de Menthe Poke Cake for parties or church potlucks. I remember how it looked and the smell of the green, minty syrup. My mom would buy the Reese brand, and when they stopped making it, I had to find alternatives. Bummer.
This is a non-alcoholic, family/child-friendly recipe. I know there is a liqueur by the same name (creme de menthe), but I use a non-alcoholic syrup found in the coffee/tea aisle. Monin and Torani both make a minty syrup that works great! I’m sure there are other brands out there, but these are two that I am familiar with. You can also use creme de menthe flavoring found in the baking sections of stores. Adjust to taste; these can be stronger and less sweet.
The Chocolate Sauce will be somewhat thin, which is a good thing here. It needs to drip easily into the holes you’ve poked in the top of your cake. Hershey’s used to sell their chocolate syrup in a can. Some of you may remember that- the cans whose round lid had to be pried open. Let’s admit it… as women in the kitchen, we probably used a butter knife to pry it open, hoping we don’t damage the knife. (Ha ha)
Chocolate shavings – can use a Hershey’s bar/Special Dark if you don’t want to buy a baking bar.
I use egg whites instead of whole eggs because I want my cake to be more white than off-white. Same for the vanilla extract; I use clear vanilla.
Yes, you can cheat and use a tub of Cool Whip instead of whipping and sweetening your own cream.
This recipe will be added to the Multi-verse of cakes since it does use a boxed cake mix for its base.
Enjoy!
Creme de Menthe Poke Cake (A Multi-verse Cake, non-alcoholic)
Transform a box cake mix into a minty and chocolatey dessert! Super easy! Perfect St. Patrick's Day dessert!
Ingredients
Chocolate Sauce:
- 1/3 cup natural cocoa powder
- 3/4 cup granulated sugar
- pinch sea salt
- 1/2 cup water
- 1 teaspoon vanilla extract
Cake:
- 1 15.25-ounce white cake mix
- 1 3.3-ounce white chocolate instant pudding mix
- 4 egg whites
- 1 cup sour cream, full fat
- 1/2 cup neutral oil (avocado, vegetable, etc.)
- 2 teaspons clear vanilla extract, (or regular vanilla extract)
- 1/2 cup buttermilk
Creme de Menthe Whipped Cream:
- 2 cups heavy whipping cream, cold
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 3 tablespooons creme de menthe syrup
- green food coloring, optional
Chocolate Shavings:
- 2 tablespoons shaved chocolate from chocolate bar, see Notes
Instructions
- Preheat the oven to 350 degrees. Grease a 9x13” baking pan; set aside.
- Make the sauce before the cake so the sauce has time to cool down. Add the cocoa powder, sugar, and salt to a medium pot. Whisk together to break up lumps.
- Turn the heat to medium-low and add the water. Whisk to combine.
- Bring the sauce up to a gentle boil. Be careful the chocolate mixture does not bubble over.
- Reduce heat to low. Gently simmer for 2 minutes.
- Pour the sauce into a bowl. Add the vanilla and stir. Set aside while you make the cake. Or, the sauce can be made up to 2 days before and kept refrigerated. Gently reheat to just warm through before pouring over the cake.
- Make the cake. In a stand mixer bowl (or medium bowl using a hand-held mixer), add the cake and pudding mixes. Combine together on low for about 1 minute. Add the egg whites, sour cream, oil, vanilla, and buttermilk. Mix on medium speed for 2 minutes, scraping the sides of the bowl, as needed.
- Scrape the batter into the greased pan and smooth the top, evenly spreading the batter to the edges of the pan.
- Bake for 22 to 28 minutes, or until a toothpick inserted in the middle of the cake comes out with a few crumbs attached.
- Allow the cake to cool for 15 minutes. Using a round spoon handle, evenly poke holes across the cake, spacing about 1 ½” apart.
- Evenly pour the warm chocolate sauce over the entire top of the cake, allowing the sauce to flow down into the holes. Spread the sauce over the cake as you pour to evenly distribute. Set aside to cool, about 1 to 2 hours. You can place the cake in the refrigerator to speed up the cooling process.
- Make the whipped cream. In a stand mixer or with a hand-held mixer, whip the heavy cream until slightly thickened.
- Add the sugar, vanilla, syrup, and food coloring if using. Whip until stiff peaks form.
- Evenly spread the whipped cream over the cake.
- Sprinkle chocolate shavings over the top, if desired.
- Serve immediately, or cover well with cling wrap and refrigerate up to 5 days.
Notes
Cake can be frozen WITHOUT the whipped cream, wrapped well or in an airtight container, for up to 3 months. Thaw, then spread with the whipped cream.
The chocolate shavings are made simply by using a vegetable peeler over the edge of a chocolate bar.
Chocolate Sauce was adapted from bellyfull.net.
Nutrition Facts
Creme de Menthe Poke Cake (A Multi-verse Cake, non-alcoholic)
Amount per Serving
Calories
528.31
% Daily Value*
Fat
30.9
g
48
%
Saturated Fat
13.06
g
82
%
Trans Fat
0.62
g
Polyunsaturated Fat
3.18
g
Monounsaturated Fat
12.43
g
Cholesterol
55.4
mg
18
%
Sodium
273.45
mg
12
%
Potassium
239.65
mg
7
%
Carbohydrates
62.02
g
21
%
Fiber
1.18
g
5
%
Sugar
29.33
g
33
%
Protein
4.71
g
9
%
Vitamin C
0.38
mg
0
%
Calcium
75.24
mg
8
%
Iron
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
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