Grasshopper Poke Cake (Thin Mint Cake)
A layer of moist chocolate cake, covered in hot fudge sauce mixed with Thin Mint crumbs, mint whipped topping, and Andes Mint chips.
Servings 12 servings
- 1 chocolate cake mix plus water, oil, eggs as listed on the box
- 14.5 oz sweetened condensed milk
- 12.8 oz Hershey’s Special Hot Fudge Sauce
- 10 oz Keebler Fudge Mint Cookies chop them up in the blender
- 16 oz Lite cool whip
- 1 packet Duncan Hines Mint Flavor
- 1 cup Andes Mint chips we used whole andes mints and chopped them in the blender
- Prepare and bake the cake mix in a 9×13 baking dish. Allow to cool completely.
- 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.
Heat the hot fudge sauce in a small bowl in the microwave. 30-40 seconds should do the trick, you just want it to soften a little.
- Crumble half of the fudge mint cookies into the hot fudge sauce and mix. Spread the cookie/fudge sauce over the cake.
- In a large bowl, whisk together the mint packet and the cool whip. Spread the whipped topping over the fudge layer.
- Crumble the remaining cookie crumbs over top of the cool whip. Sprinkle the Andes Mint chips over top.
- Refrigerate and chill for at least 4 hours (overnight is best).
- Cut and serve. Serves 12-15.
Kari and I made this poke cake for easter dinner and while I’m not normally a mint fan, I absolutely loved this cake.