Grasshopper Poke Cake
Get the downloadable and/or printable recipe here
One of my family’s favorite cakes is the Grasshopper Poke Cake!
It’s perfect for St. Patrick’s day!
It’s a rich and moist chocolate fudge cake with Hot Fudge topping drizzled over the cake to make it ooey gooey good! This poke cake is topped with whipped topping flavored with mint extract and garnished with mini chocolate chips. It just can’t get anymore heavenly!
All you need, to make this poke cake is:
Prepare the cake mix according to the box instructions.
One the cake batter is thoroughly mixed fold in 1 cup of the Andes Chips to the cake batter. Pour the cake mix into a 9×13 greased pan and bake the cake in a 350° F oven as directed by the cake mix box. Once the cake is done take it out of the oven and while still warm poke holes in the cake. I use a wooden spoon handle to poke holes in the cake but you can use any kitchen utensil that is round.
Place the jar of Hershey Hot Fudge Topping in the microwave. Heat and thin the topping and pour ½ to ¾ of a cup over the top of the cake so that the fudge topping goes down into the holes in the cake. Pour enough to get into every hole of the cake.
Then let the cake cool.
Prepare the Cool Whip Topping in a chilled bowl. Add ¼ tsp of mint extract to the cool whip topping and taste. If needed add more mint extract for desired taste. Once your cool whip topping has the desired mint taste add a few drops of green food coloring for desired color. Now spread the Cool Whip topping on top of the cooled cake. When you have the cake completely iced garnish the top of the cake with the mini chocolate chips….and Viola you are done!!
Cut, serve and enjoy the ooey gooey chocolate!!!
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