Chocolate Mint

Chocolate Mint Cake is a cool, creamy dessert with chocolate cake, pudding poured on top, and a thick layer of mint Cool Whip topping. Andes mint cake is perfect for birthdays, special occasions, or St. Patrick’s Day. "

– Mamagourmand


All Purpose Flour Sugar | Baking Powder Unsweetened Cocoa Powder Baking Soda | Milk Vegetable Oil | Eggs Vanilla Extract | Heavy Cream Chocolate Pudding Cream Cheese | Cool Whip Powdered Sugar Peppermint Extract

Make a chocolate cake and pour the batter in a 9X13 baking dish. Bake for 40 minutes.

Let's Make It!

Next, make the chocolate pudding according to the box instructions. Then poke holes in the baked cake and pour the pudding on top. Cover and refrigerate for 3 hours.

For the mint cream layer, combine the cream cheese with powdered sugar and peppermint extract. Fold in Cool Whip and spread on top.

Cover mint cream layer with remaining Cool Whip, then sprinkle chopped Andes Mints on top and enjoy!

What Kind of Pudding Should I Use?

It’s best to use Cook and Serve Pudding so it will be warm when you pour it over the cake. This helps it soak into the cake more. Instant pudding uses cold milk so it won't seep in.

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