Grasshopper Poke Cake
No better combination than chocolate and mint. This Grasshopper Poke Cake has both starting with a boxed cake mix and a few ingredients, including hot fudge and Andes Mint Candies. Perfect for any occasion, potluck, or dessert any day of the week.
Servings: 12 servings
Ingredients
- 1 box (15.25 ounces) Devil's Food Cake PLUS the ingredients on the box to make the cake.
- 1 jar (12.8 ounces) hot fudge sauce
- 2 boxes (3.95 ounces each) Instant chocolate pudding mix
- 4 cups milk
- 1 package (8 ounces) cream cheese, softened to room temperature.
- 1 cup powdered sugar
- 1 teaspoon mint extract
- 1/2 - 1 teaspoon green food coloring
- 1 container (16 ounces) frozen whipped topping (thawed)
- chocolate sprinkles
- 6 Andes Mint Candies, cut in half
Instructions
- Preheat the oven to 350 degrees. Prepare a 9 x 13 baking dish with nonstick cooking spray.
- Prepare the devil's food cake mix according to the package directions. Transfer cake batter to the prepared 9 x 13 baking dish and bake for 25 minutes or until the recommended time on the package. Once baked, allow to cool completely before proceeding to the next step.
- Using the handle of a wooden spoon, poke holes all over the top of the cake.
- Warm the jar of hot fudge in the microwave for a few seconds or so. Pour the warm hot fudge over the top of the cake, filling all of the holes. Reserve about 2 tablespoons of the hot fudge for garnish.
- Next, whisk together the pudding mix and milk until completely blended and the pudding is thickened a little. Spread the pudding evenly over the top of the cake.
- Making the topping is easy. In a large mixing bowl, beat together the cream cheese and powdered sugar. Add the extract, if using, and green food coloring to the desired shade of green and beat well. Fold in the thawed whipped topping. Spread over the cake.
- Drizzle the cake with the remaining hot fudge topping. Garnish with chocolate sprinkles and Andes mints. Chill cake before serving. The cake is best baked the night before or early in the day so that it can chill and set up before serving.
Notes
- You can use chocolate mint pudding, in place of the plain chocolate mix. If you do, I suggest to omit the mint extract in the topping - it would be too minty.
- I used about 1 teaspoon of green food coloring. Maybe start with 1/2 teaspoon and add a couple of drops as you mix, to get the shade you like.
- This cake is best baked the night before or early in the day so that it can chill and set up before serving.
- Can I just use peppermint extract? No. Mint extract is not the same as Peppermint extract. Mint extract is a combination of peppermint and spearmint extracts. It makes a difference here.
- For the Andes candy, you can substitute chocolate mint baking chips or plain chocolate chips. Broken thin mint cookies will work, too.
- Store leftover cake in the refrigerator.