Mint Dark Chocolate Poke Cake

This is quick to put together and delicious!  There's a double dose of dark chocolate from the cake and the pudding.  There's also a nice crunch on top from Andes mints and chocolate chips.  So yummy!  Enjoy!

Ingredients:

-1 (15.25 oz) box dark chocolate fudge cake mix PLUS all ingredients to make it (eggs, oil and water)

-1 (3.6 oz) box dark chocolate pudding mix

-2 cups cold milk

-1 cup Andes mints, chopped (measure after you chopped them)

-1 cup semi sweet chocolate chips

-8 oz whipped topping, thawed

-1/8 tsp mint extract

Directions:

Preheat oven to 350 F.

Coat a 9x13 pan with baking spray (the one with flour and butter in it).  Prepare cake according to package instructions and pour in prepared pan.  Bake in preheated oven for 25-30 minutes or until toothpick comes out clean.

Remove from oven and place on wire rack. Using the back of a wooden spoon, poke cake all over.

Quickly mix the pudding with the cold milk.  After a couple of minutes of whisking, immediately pour over the poked cake (try to be as even as possible). Sprinkle Andes mints chips and chocolate chips all over the top of the cake.

Refrigerate for about 30 minutes. 

Mix whipped topping with mint extract.  Spread on top of the cake. Refrigerate for at least 1 hour.

Slice and enjoy!