Name: Grasshopper Poke Cake
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: Cooking spray, for pan -; Cocoa powder, for dusting pan -; 1 box Devil's food cake mix, plus ingredients called for on box -; 1 jar hot fudge, warmed (reserve 2 tbsp. for drizzling) -; 1 c. chopped Andes mints -; 1 c. (2 sticks) butter, softened -; 2 1/2 c. powdered sugar -; 1 tbsp. whole milk -; 1 tsp. peppermint extract -; 1 tsp. pure vanilla extract -; 5 drops green food coloring -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Grasshopper Poke Cake

1. Cooking spray, for pan -

2. Cocoa powder, for dusting pan -

3. 1 box Devil's food cake mix, plus ingredients called for on box -

4. 1 jar hot fudge, warmed (reserve 2 tbsp. for drizzling) -

5. 1 c. chopped Andes mints -

6. 1 c. (2 sticks) butter, softened -

7. 2 1/2 c. powdered sugar -

8. 1 tbsp. whole milk -

9. 1 tsp. peppermint extract -

10. 1 tsp. pure vanilla extract -

11. 5 drops green food coloring -

How to cook deliciously - Grasshopper Poke Cake

1. Stage

Preheat oven to 350º, grease a 9"-x-13” pan with cooking spray and dust it with cocoa powder. Prepare cake batter according to package directions, then pour into prepared pan and bake according to package directions, 23 to 25 minutes.

2. Stage

Poke holes all over the cake with the bottom of a wooden spoon and drizzle with all but 2 tablespoons hot fudge.

3. Stage

Make frosting: In a large bowl using a hand mixer, beat butter until smooth. Add powdered sugar, milk, and peppermint and vanilla extracts and beat until combined. Add food coloring until you reach your desired color.

4. Stage

Spread frosting on the cake and top with Andes mints. Drizzle with reserved hot fudge.