Combining decadent flavors, this Grasshopper Poke Cake gives you that moist chocolatey goodness from a chocolate cake covered in sweetened condensed milk, hot fudge mixed with Thin Mint Cookie crumbs, and topped with a mint whipped topping and Andes Mint Chips.
Girl Scout Thin Mints work perfectly for this recipe but the Keebler ones will also work great.
Mint and chocolate topped off with a fudgy layer along with a whipped topping that melts in your mouth.
It’ll be hard to resist a second piece!
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Delicious combination of flavors for family or friends. Everybody will love it!!!
- 1 chocolate cake mix + water oil, eggs as listed on the box
- 14.5 oz can sweetened condensed milk
- 12.8 oz jar Hershey’s Special Hot Fudge Sauce
- 10 oz package Keebler Fudge Mint Cookies or Thin Mints, if in season
- 16 oz container cool whip whipping cream may be even better
- 1 Duncan Hines Mint flavor packet
- 1 cup Andes Mint chips
- Prepare and bake the cake mix according to directions on package, using a 9×13 baking dish. Allow to cool completely.
- Use the end 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, just enough to soften it. 30-40 seconds is sufficient. Crumble half of the cookies into the hot fudge and mix. Spread the cookie/fudge sauce over the cake.
- In a large bowl, whisk together the mint packet and the cool whip (or whipped cream). Spread the whipped topping over the fudge layer. Crumble the remaining cookie crumbs and Andes Mint Chips over the top.
- Refrigerate and chill for at least 4 hours, but overnight is best.
- Cut, serve and enjoy.
Tips and Tidbits
This great cake has gotten rave reviews every time I make it.
I use applesauce in place of oil for the cake and then use sugar free Whip Topping.
AS far as cake goes it makes it kind of healthy.
I like to make cakes and my family says by far this is their most favorite!
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