Grasshopper Poke Cake is a chocolate fudge cake, sweetened condensed milk with a mint flavor that will be a delight to your taste buds. It is a light and fluffy cake, not heavy at all. It is easy to make too! The refreshing mint will be a pop of flavor your family and guests will love!
This deliciously easy to make Grasshopper Poke Cake really is quite good. After all, it starts with a boxed cake mix, adds sweetened condensed milk and topped with mint. It is a light and fluffy cake, not heavy at all. The amount of frosting on top is up to you... which, by the way, is whipping cream. Oh, so good.
Cake is always a delicious dessert, chocolate especially! (In my opinion.) If you like chocolate cake, Pumpkin Chocolate Chip Cake is so good as is Devil's Food Cupcakes.
Jump to:
Ingredients
- chocolate cake mix - I recommend Duncan or Betty Crock cake mix
- sweetened condensed milk
- mint chips - if you can't find mint chocolate chips, Andes Mints, chopped will work
- whipping cream - heavy whipping cream, or you can used whipped cream
- mint cookies - crushed
- peppermint extract
You will also need the ingredients listed on the back of the cake mix box.
Is this like a typical poke cake?
Yes, in that there is a "filling" in the cake. Jell-O cake is the most popular poke cake recipe. The cake is baked, then the "filling", in this case sweetened condensed milk, is poured in holes in the cake to have the sweet goodness throughout the cake.
Chill time
The cake will need to set up after pouring the condensed milk in it. Letting it chill in the refrigerator for at least 1 hour is important before adding the whipping cream.
The cake will then need to set up in the fridge with the topping on it for at least another hour. You want a chance for all the flavors to be friends.
Storage
Leftovers need to be kept in the refrigerator in the pan covered with foil. The cake is best for three days. That is when it is the freshest. This cake can be made ahead of time, the day before works perfect.
Pin for later!
📖 Recipe
Grasshopper Poke Cake
Print PinEquipment
- 1 Hand Mixer or stand mixer
Ingredients
- 13.25 oz chocolate cake mix plus ingredients to make the cake on the back of the box
- 2 teaspoon mint extract
- 14 oz sweetened condensed milk
- 1 cup mint chocolate chips
For The Topping
- 16 oz heavy whipping cream
- ¾ cup powdered sugar
- 10 mint cookies crumbled
Instructions
- Preheat oven to 350℉.
- Add the cake ingredients to the dry cake mix and mix cake according to package directions.
- After blending the cake mix, stir in the mint extract and ¾ cup of the mint chips.
- Pour into a greased 9x13 cake pan.
- Bake according to package instructions.
- Remove from oven and let cool on the counter for at least 1 hour.
- When cake is cooled, poke holes into the cake. Pour sweetened condensed milk over top of the cake. I used about 80% of the milk. A whole can of milk can be used, it is up to you.
For The Topping
- Using a hand mixer or stand mixer, pour the heavy whipping cream in a mixing bowl and mix on low speed for 30 seconds then on medium high speed until the cream starts to thicken. When the beater is pulled up, the whipping cream should be thick. Add the powdered sugar and mix for another 30 seconds until you have a spreadable topping.
- Spread the topping on top of the cake.
- Sprinkle crushed cookies and the remaining mint chips on top of cake.
- Refrigerate for at least an hour before serving.
- Serve.
Notes
- Please note the nutrition ingredients do not include the boxed cake ingredients, such as egg and oil.
Comments
No Comments