Chocolate Mint Poke Cake Recipe

My family loves mint and chocolate combined.  While I am not a huge fan of mint in my chocolate I do have to indulge them every now and then.  We decided to try making a poke cake and used Keebler grasshopper cookies to make a nice minty cake.

Poke cakes are always so delicious with the flavor leaking through the cake.

My kids helped out with making this cake. In fact, Alec made the entire chocolate cake all by himself following one of his favorite recipes.  I helped out by mixing up the hot fudge topping.

Ingredients:

13 x 9 Chocolate cake (my son made one from scratch but a boxed mix would be just fine!)
1 jar hot fudge
1/2 can sweetened condensed milk
1 package Keebler grasshopper mint cookies; crushed
1/2 package Andes Thin Mints; crushed (or a 1/4 cup Andes mint baking pieces)
1 8 ounce container cool whip

Step 1:  Bake a chocolate cake in a 13 x 9 pan.

Step 2:  Once the cake has cooled slightly poke holes all over using the back side of a wooden spoon.

Warm the hot fudge in the microwave until it pours out of the jar.  Mix with 1/2 can of sweetened condensed milk and half of the grasshopper cookies.  Pour the hot fudge/ milk/cookie mixture over the cake.

Step 3:  Top fudge layer with the entire container of cool whip.  Sprinkle with remaining cookies and the Andes pieces.

Step 4:  Refrigerate for 4 hours or overnight.  Then cut and serve.

You can see all the pockets of hot fudge and smell the minty goodness.

Linking Up With:

Miz Helen's Country Cottage