Grasshopper Poke Cake
Rich chocolate and cool mint star in this poke cake with Andes mints!
Grasshopper Poke Cake is perfect for St. Paddy's Day (or any day)! Treat the kids to a fun and festive cake recipe that will help them get in the holiday spirit. This recipe uses chopped up Andes mints folded right into the chocolate batter, peppermint whipped topping and fudge-filled pockets of cake for a refreshing burst of mint chocolate goodness that will delight a crowd. After you try a slice, this poke cake is sure to find a home amongst your favorite holiday recipes year after year.
We also love grasshopper poke cake as a treat for any of your chocolate-and-mint loving friends and family. You now have an easy way to brighten the day of that friend who snarfs down Andes mints like crazy, or that kiddo who always goes for mint chocolate at the ice cream shop. And when we say "an way way to brighten their day," we mean easy. This cake is made using chocolate cake mix, so you can skip the fussy measuring of ingredients. Then all you have to do is add in a few other ingredients and let everything hang out in the fridge. The hardest part is waiting for the cake to set up so that you can eat i!
What are you waiting for? Get started on this grasshopper poke cake with Andes mints!
Serves16
Chilling Time4 hr
Cooking MethodOven
Ingredients
- 1 box milk chocolate cake mix, plus ingredients required per package directions
- 1 (4.67-ounce) package Andes mints, divided
- 1 (3.9-ounce) package instant chocolate pudding mix
- 2 cup cold milk
- 1 1/4 cup prepared hot fudge sauce
- 12 ounce frozen whipped topping, thawed
- 1/2 teaspoon peppermint flavoring
- 2 drops green food coloring
For another, equally as mouth-watering grasshopper-style recipe, tryThe Best Grasshopper Pie
Instructions
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Preheat oven and prepare cake per package directions, but chop about 2/3 of the package (3 ounces) of mints into small pieces and fold into the cake batter before baking.
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When cake is nearly baked, combine pudding mix and cold milk per package directions.
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Remove cake to a cooling rack and immediately poke about 24 holes into the cake using the handle of a wooden spoon.
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Warm the hot fudge sauce in the microwave for 1 minute, until pourable, and pour over the warm cake and into the holes. Spread the pudding evenly on top and allow it also to fill the poked holes as much as possible.
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Add mint flavoring and food coloring to the whipped topping and stir to combine well. Spread topping over the cake. Chop remaining mints to garnish the top of the cake. Cover lightly with plastic wrap and chill for at least 4 hours or overnight before serving.