Grasshopper Poke Cake

Saturday, May 30, 2015

One of Ryan Barrett Walkush's absolute favorite things is mint. So, when I happened upon this recipe, I knew that the right thing to do was to stash it away and test it out on his birthday. It was the right thing to do.

This cake is layers of chocolate and mint yummi-ness. Hard to go wrong. And while we used it as a birthday cake, this would also make the perfect dessert to bring to any upcoming Summer and holiday cookouts.


Grasshopper Poke Cake


1 box of devil's food cake mix
3 Tbsp unsweetened cocoa powder
1 1/3 cups buttermilk
1/2 cup vegetable oil
3 large eggs
1 tsp vanilla extract


14.5 oz can sweetened condensed milk
12.8 oz jar hot fudge sauce
10 oz package Keebler Grasshopper Mint & Fudge Cookies, crushed
16 oz container Cool Whip 
2 capfuls peppermint flavoring
4.67 oz package Andes Mints, chopped
green food coloring (if desired)



  1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Grease an 11 x 13 pan. Set aside.
  2. Place the cake mix, cocoa powder, buttermilk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute until ingredients are incorporated. Increase the mixer speed to medium and beat 2 minutes more. The batter should look well blended.
  3. Spread the batter into the prepared pan. Bake the cake until it springs back when lightly pressed with your finger, 28 to 30 minutes. Allow to cool completely.
  4. Use the bottom of a wooden spoon to poke holes evenly across the entire cake (about 24 holes). Pour the can of sweetened condensed milk over the cake, making sure to fill the holes.
  5. Heat the hot fudge sauce in a small bowl in the microwave to soften, about 15 seconds.
  6. Mix half of the crumbled cookies into the hot fudge sauce. Spread the cookie/fudge sauce over the cake, making sure to fill the holes.
  7. In a large bowl, mix together 2 capfuls of peppermint flavoring and the Cool Whip. If desired, add green food coloring until desired color is achieved. Spread the whipped topping over the fudge layer.
  8. Spread the remaining cookie crumbs over top of the Cool Whip. Sprinkle the chopped Andes Mint over top.
  9. Refrigerate for at least 4 hours or overnight.



Notes: 

If an even easier version of this recipe is desired, prepare the boxed cake mix according to package directions. Directions given are for a Doctored Devil's Food Cake and this same cake can be paired with your favorite frosting in lieu of making as a poke cake.

If you are interested in other Doctored Cake Mix Recipes, give these a looksee:



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