Grasshopper Poke Cake

Jolayne Cooper Recipe

By Jolayne Cooper jwcooper

This cake looked so good when I saw the picture, I thought I had to make it. Everyone I feed loves chocolate, so it was a no-brainer. Besides I love chocolate and mint together. I found the recipe on a blog called somethingswanky.com.

Hope you enjoy it.


Recipe Rating:
 1 Rating
Serves:
12-15
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

1
chocolate cake mix + water, oil, eggs as listed on the box
1 can(s)
14.5 oz. sweetened condensed milk
1 jar(s)
12.8 oz. hershey's special hot fudge sauce
10 oz
pkg. keebler fudge mint cookies (or thin mints)
16 oz
cool whip
1
duncan hines mint flavor packet
1 c
andes mint chips


Directions Step-By-Step

1
Prepare and bake the cake mix in a 9x13-in. baking dish. Allow to cool completely.
2
Use the bottom of a wooden spoon to poke holes evenly across the entire cake (about 20 holes). Pour the can of sweetened condensed milk over the cake, trying to fill the holes.
3
Heat the hot fudge sauce in a small bowl in the microwave. 30-40 seconds should do the trick, you just want to soften a little.
4
Crumble half of the fudge mint cookies into the hot fudge sauce and mix. Spread the cookie/fudge sauce over the cake. (I just crumbled the cookies across the cake and poured the hot fudge over the top.)
5
In a large bowl, whisk together the mint packet and the cool whip. spread the whipped topping over the fudge layer.
6
Crumble the remaining cookies over the top of the cool whip. Sprinkle the Andes Mint chips over top.
7
Refrigerate and chill for at least 4 hours (overnight is best).
8
Cut and serve.
9
NOTE: If you are like me, I had no idea what a Duncan Hines flavor packet was. I found that Duncan Hines makes several different flavor packets and I found them in the baking aisle near the cake mixes.

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: American