Thin Mint Poke Cake Recipes
THIN MINT CHOCOLATE POKE CAKE
I love anything w/ chocolate and mint flavors. The grocery store i shop at was having a big sale on Oreos mint cream filled cookies so I bought several pkgs along w/ some Andes mint candies that were also on sale. I came up with this dessert which knocked the socks off of everyone!!
Provided by sherry monfils
Categories Cakes
Time 1h
Number Of Ingredients 11
Steps:
- 1. heat oven to 350. Lightly spary a 9" x 13" baking pan w/ cooking spray. in lg bowl, beat together all ingredients called for on box of cake mix, adding the extract and 1 extra large egg.
- 2. Pour into pan and bake for about 25-30 mins depending on your oven. Let cool slightly. W/ a wooden spoon, using the round tip, poke holes every 1" of the cake. Pour contents of sweetened, condensed milk over cake, making sure to get the milk into the holes.
- 3. In another lg bowl, beat pudding mixes and milk, let sit for 1 min to thicken. spread over cake. refrigerate while making whipped cream. In a cold bowl,( I put the bowl into refrigerator while cake is baking,) pour heavy whipping cream. Add powdered sugar and vanilla. Whip on low until it thickens. Spread over cake. Un food processor, crush oreos until crumbly. Sprinkle over cake. Sprinkle baking chips over cookie crumbles. Or, break up the Andes mint candies and disperse over the cake. Refrigerate until serving.
THIN MINT POKE CAKE RECIPE
Chocolate cake smothered with sweetened condensed milk and hot fudge, then topped with a creamy mint frosting and Andes Mints.
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Grease bottom of a 9 x 13 inch pan.
- Prepare cake mix according to package directions (Betty Crocker calls for the water, oil, and eggs as listed above).
- Bake for 30 to 35 minutes or until done.
- Using a fork or spoon handle, poke holes over the entire cake after taking it from the oven.
- Pour sweetened condensed milk over the cake, letting it soak into the holes.
- Heat up hot fudge in the microwave, then drizzle and spread over the top of the cake.
- To make the frosting, beat together butter, milk, powdered sugar, peppermint extract, and green food coloring until smooth.
- Spread over the cooled cake.
- Sprinkle on chopped Andes Mints and refrigerate for at least an hour before serving.
Nutrition Facts : Servingsize 1 serving, Calories 13225 kcal, Fat 404 g, SaturatedFat 97 g, Cholesterol 738 mg, Sodium 84462 mg, Carbohydrate 2033 g, Sugar 1606 g, Protein 387 mg
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