Thin Mint Poke Cake Recipe
This Thin Mint Poke Cake is a dreamy dessert that combines the nostalgic charm of Girl Scout cookies with the indulgent richness of a moist, chocolatey cake.
With just 1 hour and 45 minutes from start to finish, this dessert is surprisingly simple yet impressive enough to steal the spotlight at any gathering.
Ingredients
- 15.25 ounces Betty Crocker chocolate cake mix
- 1¼ cups water
- ⅓ cup vegetable oil
- 3 eggs
- 14 ounces sweetened condensed milk
- 11.75 ounces hot fudge sauce
Frosting
- ½ cup butter, softened
- 2 Tablespoons milk
- 2 cups powdered sugar
- 1 teaspoon peppermint extract
- 4 drops green food coloring
- 4.6 ounces Andes Mints, coarsely chopped
Instructions
- 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.
- Then pour the hot fudge sauce over the top of the whole cake and spread gently covering all of the cake. You may need to soften the hot fudge slightly in the microwave if it's too thick to pour or spread.
- 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.
Nutrition
Calories: 433kcalCarbohydrates: 66gProtein: 6gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 55mgSodium: 390mgPotassium: 257mgFiber: 1gSugar: 50gVitamin A: 292IUVitamin C: 1mgCalcium: 131mgIron: 2mg
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