Thin Mint Poke Cake

By srumbel

Not many things can beat Thin Mints, but this Thin Mint Poke Cake has a layer of hot fudge sauce and whipped topping so yeah… It’s pretty safe to say this tops just having the cookies!! St. Patrick’s Day is coming up so it’s time to bust out all the minty recipes!
from yourcupofcake.com

Ingredients

• 1 Box Devil's Food Cake
• 3 eggs
• 1/2 C. oil
• 1 C. milk
• 2 tsp. vanilla extract
• 1 can sweetened condensed milk
• 1 jar hot fudge sauce
• 1 tsp. peppermint extract
• 20 Thin Mints, crushed
• Whipped Topping (whipped cream or Cool Whip)

Preparation

Step 1

. Preheat oven to 350 degrees and grease a 9X14 pan.

2. Mix cake mix, eggs, oil, milk and vanilla extract until smooth.

3. Fill pan and bake for 20-25 minutes or until an inserted knife comes out clean.

4. Let cool.

5. Poke holes using the end of a wooden spoon all over cake (about 30 holes).

6. Pour sweetened condensed milk over cake and spread out so that it fills the holes.

7. Heat the hot fudge in the microwave (just enough so that it's pourable) and stir in peppermint extract and half of the crushed Thin Mints. Pour over cake and spread out.

8. Let cool for 5 minutes and then spread whipped topping on top and finish with the rest of the crushed Thin Mints! Refrigerate until ready to serve! (I kept mine in the fridge overnight and served in the next day!!