Thin Mint Poke Cake Food

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.

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 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.