Grasshopper Poke Cake
Grasshopper poke cake is a rich chocolate and mint dessert with layers of moist chocolate cake topped with a creamy chocolate layer and peppermint frosting. Baked in a 9x13-in pan, this is an excellent potluck party dessert to bring on the go.
Ingredients
For the Cake:
- 1 boxed chocolate cake mix like Betty Crocker
- 1 cup water *see notes
- 1/2 cup vegetable oil *see notes
- 3 eggs
For the Poke Layer:
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) jar of hot fudge sauce
For the Frosting:
- 1 stick (1/2 cup) butter softened
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 1/2 teaspoons peppermint extract
- 1 - 2 drops green food coloring / gel
- 1 (4.6 oz) package of Andes candies mints chopped, *see notes
Instructions
- Preheat the oven to 350°F. Lightly spray a 9x13-inch baking dish with cooking spray and set aside.
- Prepare the chocolate cake mix according to the package directions. The Betty Crocker mix I used required beating the cake mix, water, vegetable oil, and eggs together for 2 minutes. Scrape the batter into the prepared baking pan and smooth to an even layer. Bake for 28 minutes (or according to your box mix directions.)
- Use a fork to gently poke holes over the surface of the baked cake. Slowly pour the entire can of condensed milk over the top and let the milk seep down through the holes.
- Once the milk has been mostly absorbed the cake, remove the lid from the jar of hot fudge and heat it in the microwave for 15 - 30 seconds. Stir the hot fudge and make sure it is loose enough to pour. Drizzle it over the top of the cake and spread into an even layer.
- Chill the cake for 30 minutes so that the fudge has a chance to firm up.
- Add the softened butter, powdered sugar, milk, and peppermint extract to a large mixing bowl. Beat them together with a hand mixer on medium-high speed until light and fluffy. Add the green food coloring just one drop or two at a time and blend in. The frosting should be a light green color.
- Spread the prepared frosting over the top of the chilled cake. Immediately sprinkle the top with chopped Andes candies. Chill for 1 hour before serving.
Recipe Notes
A Note on Cake Mix:
The water, vegetable oil, and eggs called for in this recipe are what the Betty Crocker chocolate cake mix I used required. If you use a different brand, the instructions may be different on your box. Just prepare the cake mix according to the package directions. A Note on Andes Candies:
You may be able to find packages of pre-chopped Andes candies, especially during the holiday season. They are coated with an anti-caking ingredient that will appear powdery on top of a decorated cake. If presentation matters, chop your own so they don't have the powdery coating. If time is of the essence, the pre-chopped candies taste just the same!
The water, vegetable oil, and eggs called for in this recipe are what the Betty Crocker chocolate cake mix I used required. If you use a different brand, the instructions may be different on your box. Just prepare the cake mix according to the package directions. A Note on Andes Candies:
You may be able to find packages of pre-chopped Andes candies, especially during the holiday season. They are coated with an anti-caking ingredient that will appear powdery on top of a decorated cake. If presentation matters, chop your own so they don't have the powdery coating. If time is of the essence, the pre-chopped candies taste just the same!