Thin Mint Poke Cake Recipes
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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