CHOCOLATE MINT POKE CAKE

One of the best Poke Cakes yet! Chocolate Mint Poke Cake, filled with sweetened condensed milk and hot fudge, and topped with a mint whipped topping and Oreos for good measure.




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INGREDIENTS

  •  1 chocolate cake mix — 9x13 pan size, plus water, oil, and eggs on the box to make the cake
  •  1 can — 14 or 14.5 ounces sweetened condensed milk
  •  1 jar — 10-12 ounces hot fudge ice cream topping
  •  1 1/4 teaspoons Peppermint Extract — divided
  •  8 ounces whipped topping — thawed
  •  3-4 drops green food coloring
  •  1 cup Oreos — crushed


INSTRUCTIONS

  1. Mix and bake cake according to the box directions. When a toothpick comes out clean, remove from oven and let sit for 5 minutes.
  2. Place sweetened condensed milk in a small bowl. Stir in 1/2 teaspoon peppermint extract. (You can also do this in the can without transferring to a bowl, if you want to save a dish!)
  3. Remove lid from jar of hot fudge sauce. Heat in microwave for about 30-60 seconds, until it is pourable. Be careful not to heat it too much without stirring, you don’t want it to burn. Stir in 1/2 teaspoon peppermint extract.
  4. Once the cake has cooled for 5 minutes, poke several holes in the top with the back of the handle of a wooden spoon. Pour the sweetened condensed milk over the cake, making sure it gets in all the holes. Spread with a spatula if needed.
  5. Pour the hot fudge sauce over the top of the cake, making sure to get it in all the holes. Spread with a spatula if needed. Cool the cake completely before continuing.
  6. Open thawed whipped topping. Stir in 1/4 teaspoon peppermint extract and 3-4 drops green food coloring.
  7. Spread over cooled cake and sprinkle with crushed Oreos. Chill for several hours (or overnight) before serving.
  8. Best served room temperature.