Tuesday, July 30, 2013

Sweet Tooth Tuesday: Grasshopper poke cake

For Father's Day, i told my hubby to pick a dessert he wanted me to make.  This is what he picked.  It's got just a hint of mint, and lots of chocolate =)  If you like thin mints, or grasshopper ice cream or chocolate and mint, you will like it.  I think the only thing i will change next time is to maybe use mint chips in the chocolate cake.

(you can't tell but the whip cream is actually tinted green)

  • 1 chocolate cake mix + water, oil, eggs as listed on the box
  • 1 - 14.5 oz can sweetened condensed milk
  • 1 - 12.8 oz jar Hershey's Special Hot Fudge Sauce
  • 1 - 10 oz package Keebler Fudge Mint Cookies (or Thin Mints, when in season)
  • 1 - 16 oz container cool whip (I like lite)
  • 1 Duncan Hines Mint flavor packet
  • 1 cup Andes Mint chips
  1. Prepare and bake the cake mix in a 9x13 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 jut want it 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.
  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 cookie crumbs over 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. Serves 12-15.