This is the kind of cake that you can really indulge in! I could eat the entire cake by myself if I am not careful! I truly love mint and chocolate together. I grew up loving mint chocolate ice cream and started making minty and chocolatey dessert. which I still love to this day. I don’t get as much of an opportunity to make these types of sweet treats, but when I do I definitely go for it! This is a poke cake that you will absolutely adore. The kids will think its neat and it also tastes super delicious!
Check out what our friends from Clever Housewife have to say about this:
“YUM! I could go for a slice about now!”
I could go for more than just a slice right about now! Someone better hide the entire cake!
Ingredients
- 1 Duncan Hines chocolate cake mix + water, oil, eggs as listed on the box
- 14.5 oz can sweetened condensed milk
- 12.8 oz jar Hershey’s Special Hot Fudge Sauce
- 10 oz package Keebler Fudge Mint Cookies (or Thin Mints, if in season)
- 16 oz container cool whip (whipping cream may be even better)
- 1 Duncan Hines Mint flavor packet
- 1 cup Andes Mint chips
Instructions
- Prepare and bake the cake mix according to directions on package, using a 9×13 baking dish. Allow to cool completely.
- Use the end of a wooden spoon to poke holes evenly across the entire cake (about 20 holes).
- Pour the can of sweetened condensed milk over the cake, trying to fill the holes.
- Heat the hot fudge sauce in a small bowl in the microwave, just enough to soften it. 30-40 seconds is sufficient.
- Crumble half of the cookies into the hot fudge and mix. Spread the cookie/fudge sauce over the cake.
- In a large bowl, whisk together the mint packet and the cool whip (or whipped cream). Spread the whipped topping over the fudge layer.
- Crumble the remaining cookie crumbs and Andes Mint Chips over the top.
- Refrigerate and chill for at least 4 hours, but overnight is best.
- Cut and serve.
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Quick Tip: Serve with vanilla ice cream.
Thanks again to Clever Housewife for this amazing recipe.
