THIN MINT POKE CAKE RECIPE
Wednesday, November 29, 2017
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Chocolate cake smothered with sweetened condensed milk and hot fudge, then topped with a creamy mint frosting and Andes Mints.
INGREDIENTS
- 1 (15.25 ounce) box chocolate cake, prepared according to directions for a 9x13-inch baking dish
- 1 (14 ounce) can sweetened condensed milk
- 1 (11.75 ounce) jar hot fudge sauce
Frosting:
- 1/2 cup butter, softened
- 2 Tablespoons milk
- 2 cups powdered sugar
- 1 1/2 teaspoons peppermint extract
- Green food coloring
- 1 pkg. Andes mints, coarsely chopped
INSTRUCTIONS
- Prepare cake mix according to package directions for a 9x13-inch baking dish and let cool completely.
- Using a fork or spoon handle, poke holes over the whole cake.
- 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 all frosting ingredients until smooth then spread over cake.
- Sprinkle on chopped Andes Mints and refrigerate for at least an hour before serving.
