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.
Serving16
Ingredients
- 15.25 ounces Betty Crocker chocolate cake mix
- 1¼ cups water
- ⅓ cup vegetable oil
- 3 eggs
- 14 ounces sweetened condensed milk
- 11.75 ounces hot fudge sauce
Frosting
- ½ cup butter, softened
- 2 Tablespoons milk
- 2 cups powdered sugar
- 1 teaspoon peppermint extract
- 4 drops of green food coloring
- 4.6 ounces Andes Mints, coarsely chopped
Instructions
- 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.
- The pour the hot fudge sauce over the top of the whole cake and spread gently covering all of the cake. You may need to soften the hot fudge slightly in the microwave if it's too thick to pour or spread.
- 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.
Notes
- Hot fudge is a little bit rich, however it tastes amazing with this cake. If you are looking for a simple and delicious alternative to hot fudge, we recommend using Hershey’s Chocolate Syrup.
Nutrition
Calories: 433 kcal · Carbohydrates: 66 g · Protein: 6 g · Fat: 18 g · Saturated Fat: 9 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 55 mg · Sodium: 390 mg · Potassium: 257 mg · Fiber: 1 g · Sugar: 50 g · Vitamin A: 292 IU · Vitamin C: 1 mg · Calcium: 131 mg · Iron: 2 mg