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)
Ingredients
- 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
Instructions
- Prepare and bake the cake mix in a 9x13 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 jut 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.
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