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.
9x13-inch Baking Pan
Microwave Safe Bowl
- 15.25 ounces Betty Crocker chocolate cake mix 1 box
- 1¼ cups water
- ⅓ cup vegetable oil
- 3 eggs
- 14 ounces sweetened condensed milk 1 can
- 11.75 ounces hot fudge sauce 1 jar
- 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 1 package, coarsely chopped
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.
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.
Calories: 630kcal | Carbohydrates: 88g | Protein: 8g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 527mg | Potassium: 342mg | Fiber: 2g | Sugar: 67g | Vitamin A: 390IU | Vitamin C: 1mg | Calcium: 175mg | Iron: 3mg