Thin Mint Chocolate Poke Cake Food

THIN MINT CHOCOLATE POKE CAKE

Steps:

• 1. heat oven to 350. Lightly spary a 9" x 13" baking pan w/ cooking spray. in lg bowl, beat together all ingredients called for on box of cake mix, adding the extract and 1 extra large egg.
• 2. Pour into pan and bake for about 25-30 mins depending on your oven. Let cool slightly. W/ a wooden spoon, using the round tip, poke holes every 1" of the cake. Pour contents of sweetened, condensed milk over cake, making sure to get the milk into the holes.
• 3. In another lg bowl, beat pudding mixes and milk, let sit for 1 min to thicken. spread over cake. refrigerate while making whipped cream. In a cold bowl,( I put the bowl into refrigerator while cake is baking,) pour heavy whipping cream. Add powdered sugar and vanilla. Whip on low until it thickens. Spread over cake. Un food processor, crush oreos until crumbly. Sprinkle over cake. Sprinkle baking chips over cookie crumbles. Or, break up the Andes mint candies and disperse over the cake. Refrigerate until serving.

THIN MINT CHOCOLATE POKE CAKE

Steps:

• Preheat oven to 350 degrees and spray the 9x13 pan with pam baking
• spray and set aside
• Using a standing mixer, beat together all ingredients until combined
• Pour batter into the 9x13 pan
• Bake for 35 minutes, use a knife to check if the center comes out clean
• When cake is baked, set aside to cool off then poke holes through the whole cake
• Follow the directions on the back of the pudding box to make the pudding
• Fill the holes with chocolate pudding then refrigerate the cake for 30 minutes
• Using a small pot, heat up the heavy whipping cream until steaming
• While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
• Once the heavy whipping cream is heated, pour over the chocolate chips
• Allow to sit for 1 minute before whisking until smooth
• Frost the top with the ganache
• Top with the crushed cookie bits
• Cut, serve and enjoy!!!

THIN MINT CHOCOLATE POKE CAKE RECIPE

Steps:

• Preheat oven to 350 degrees and spray the 9x13 pan with pam baking spray and set aside
• Using a standing mixer, beat together the cake mix, eggs and canola oil.
• Pour batter into the 9x13 pan.
• Bake for 35 minutes, use a knife to check if the center comes out clean. Once the cake is done place on a cooling rack.
• Then poke holes through the whole cake so the pudding will soak in.
• In a bowl you will mix your milk and pudding together. Then once the cake has cooled you will fill in holes on cake.
• Use a piping bag to squirt in the chocolate pudding into holes then refrigerate the cake for 30 minutes.
• Using a small pot, heat up the heavy whipping cream until steaming.
• While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
• Once the heavy whipping cream is heated, pour over the chocolate chips
• Allow to sit for 1 minute before whisking until smooth
• Frost the top with the ganache
• Top with the crushed thin mint cookie bits
• Cut, serve this thin mint chocolate poke cake.

MINT CHOCOLATE POKE CAKE

Steps:

• Preheat oven to 350°. Grease a 9X13 pan.
• Prepare cake according to package instructions. Remove from oven once baked and use the handle of a wooden spoon to poke holes in even intervals all over the top of the cake (about 1" apart). Make sure to only poke the holes about 3/4 of the way into the cake- don't go all the way to the bottom.
• Remove the lid from the fudge and heat in the microwave for about 30 seconds. Remove and stir and then microwave again for another 30 seconds, stirring until smooth. If the hot fudge is still too thick to pour, you can warm it for another 15-30 seconds. Pour the hot fudge evenly all over the top of the cake.
• Let the cake cool completely and then make the pudding layer. Mix the pudding mix and milk together for 2 minutes and then pour over the cooled cake.
• Place in the fridge to set up for 1-2 hours.
• Whip the whipping cream until soft peaks form and then add the sugar, mint extract and green food coloring. Continue to whip until stiff peaks form and then spread over the cake.
• Sprinkle the chopped Andes mints on top. Refrigerate until ready to serve.

THIN MINT POKE CAKE RECIPE

Steps:

• Heat oven to 350 degrees. Grease bottom of a 9 x 13 inch pan.
• Prepare cake mix according to package directions (Betty Crocker calls for the water, oil, and eggs as listed above).
• Bake for 30 to 35 minutes or until done.
• Using a fork or spoon handle, poke holes over the entire cake after taking it from the oven.
• Pour sweetened condensed milk over the cake, letting it soak into the holes.
• Heat up hot fudge in the microwave, then drizzle and spread over the top of the cake.
• To make the frosting, beat together butter, milk, powdered sugar, peppermint extract, and green food coloring until smooth.
• Spread over the cooled cake.
• Sprinkle on chopped Andes Mints and refrigerate for at least an hour before serving.