Chocolate Mint Poke Cake

By srumbel

So the base of this cake is a milk chocolate cake mix. Then I infused sweetened condensed milk and hot fudge ice cream topping with peppermint extract. While the cake is warm from the oven, you poke holes in it with the back of a wooden spoon and slather it with the milk and the hot fudge. This makes the cake gooey and rich and amazing. It’s probably where the Better Than… part of the title comes from!

from crazyforcrust.com

Ingredients

• 1 chocolate cake mix, plus water, oil, and eggs on the box to make the cake
• 1 can (14 or 14.5 ounces) sweetened condensed milk
• 1 jar (10-12 ounces) hot fudge ice cream topping?1 1/4 teaspoons Peppermint Extract, divided
• 8 ounces whipped topping, thawed
• 3-4 drops green food coloring
• 1 cup Oreos, crushed

Preparation

Step 1

1.Mix and bake cake according to the box directions. When a toothpick comes out clean, remove from oven and let sit for 5 minutes.
2.Place sweetened condensed milk in a small bowl. Stir in 1/2 teaspoon peppermint extract. (You can also do this in the can without transferring to a bowl, if you want to save a dish!)
3.Remove lid from jar of hot fudge sauce. Heat in microwave for about 30-60 seconds, until it is pourable. Be careful not to heat it too much without stirring, you don’t want it to burn. Stir in 1/2 teaspoon peppermint extract.
4.Once the cake has cooled for 5 minutes, poke several holes in the top with the back of the handle of a wooden spoon. Pour the sweetened condensed milk over the cake, making sure it gets in all the holes. Spread with a spatula if needed.
5.Pour the hot fudge sauce over the top of the cake, making sure to get it in all the holes. Spread with a spatula if needed. Cool the cake completely before continuing.
6.Open thawed whipped topping. Stir in 1/4 teaspoon peppermint extract and 3-4 drops green food coloring. Spread over cooled cake and sprinkle with crushed Oreos. Chill for several hours (or overnight) before serving. Best served room temperature.