Saturday, April 12, 2014

THIN MINT CAKE

I just made this cake the other night for Book 
Club and then the left overs ended up being my birthday cake. I just had to share it! It was VERY YUMMY!! And, yes, it is a Pinterest recipe!
Click on the photo for the origin of the recipe.
Better Than Thin Mints... Grasshopper Poke Cake
Ingredients
  • 1 chocolate cake mix + water, oil, eggs as listed on the box
  • 1 - 14.5 oz can sweetened condensed milk
  • 1 - 12.8 oz jar Hershey's Special Hot Fudge Sauce
  • 1 - 10 oz package Keebler Fudge Mint Cookies (or Thin Mints, when in season)
  • 1 - 16 oz container cool whip (I like lite)
  • 1 Duncan Hines Mint flavor packet
  • 1 cup Andes Mint chips
Instructions
  1. Prepare and bake the cake mix in a 9x13 baking dish. Allow to cool completely.
  2. Use the bottom of a wooden spoon to poke holes evenly across the entire cake (about 20 holes). Pour the can of sweetened condensed milk over the cake, trying to fill the holes.
  3. Heat the hot fudge sauce in a small bowl in the microwave. 30-40 seconds should do the trick, you jut want it to soften a little.
  4. Crumble half of the fudge mint cookies into the hot fudge sauce and mix. Spread the cookie/fudge sauce over the cake.
  5. In a large bowl, whisk together the mint packet and the cool whip. Spread the whipped topping over the fudge layer.
  6. Crumble the remaining cookie crumbs over top of the cool whip. Sprinkle the Andes Mint chips over top.
  7. Refrigerate and chill for at least 4 hours (overnight is best).
  8. Cut and serve. Serves 12-15.

My sweet niece and nephew.
My sister ended up making it for her daughter's birthday as well. It is a hit! I highly recommend it!

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