November 17, 2017

Grasshopper Poke Cake

If you're not familiar with the term "grasshopper" when it comes to desserts, it basically means the combination of mint and chocolate. Who knows why and how that term came to be, but it is one of the best combinations. It's also my husband's favorite kind of dessert so I decided to go all out and make him a decadent poke cake for his birthday this week.
This poke cake does not mess around! Not only is there the standard sweetened condensed milk poured over it to fill in the cake holes, but hot fudge sauce is added as well. Oh and might as well top it off with mint flavored whipped cream and Grasshopper cookies. I mean, why not?
This cake is so fluffy, dense and surprisingly lighter than you would imagine. For all of you chocolate/mint lovers out there, this is the cake for you!
Mmmmm.

Grasshopper Poke Cake
Adapted from Something Swanky
1 Devil’s Food cake mix + water, oil, eggs as listed on the box
1 (14.5 oz) can sweetened condensed milk
1 (11-12) oz jar hot fudge sauce
20 Keebler Grasshopper cookies (or Thin Mints), divided
1 (16 oz.) container whipped topping (I prefer Lite)
1 tsp. pure mint extract
4-5 drops green food coloring, if desired

1. According to box directions, prepare and bake the cake in a 9x13-inch baking dish. Allow to cool completely.
2. Use the bottom of a large wooden spoon to poke holes evenly across the entire cake (about 36 holes).
3. Pour the can of sweetened condensed milk evenly over the cake, trying to fill each hole.
4. If needed, heat the hot fudge sauce in a small bowl in the microwave for 30-40 seconds to soften it up.
5. Pour and spread hot fudge sauce over condensed milk. Crumble or crush half of the grasshopper cookies in a ziplock bag and sprinkle over the cake.
6. In a large bowl, whisk together whipped topping, mint extract and food coloring. Spread the whipped topping over the fudge layer with a spatula.
7. Crumble or crush the remaining grasshopper cookies and sprinkle over the whipped topping.
8. Lightly place plastic wrap over cake and refrigerate to chill for at least 4 hours (overnight is best). Cut and serve once chilled.

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