Dessertscrazyforcrust
Chocolate Mint Poke Cake
Chocoalate cake poked and filled with a sweet peppermint mixture, topped with mint whipped cream and Oreos!
👥 12 Servings⏱️ Prep & Cook: 2h 45m⏳ Prep: 45 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●microwave
- ●spatula
- ●wooden spoon
📝 Preparation Steps
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.
whipped topping (thawed)8 ounces-4 drops green food coloring3
7
Spread over cooled cake and sprinkle with crushed Oreos. Chill for several hours (or overnight) before serving.
Oreos (crushed)1 cup
8
Best served room temperature.
Nutrition Facts
calories
106 kcal
fat Content
5 g
serving Size
1 serving
fiber Content
0.4 g
sugar Content
10 g
sodium Content
66 mg
protein Content
1 g
trans Fat Content
0.01 g
cholesterol Content
0.4 mg
carbohydrate Content
14 g
saturated Fat Content
3 g
unsaturated Fat Content
2 g
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