GRASSHOPPER POKE CAKE
»1 Box chocolate cake mix,[with ingredients].
»3/4 C. Andes creme de menthe baking chips.
»1 Box (3.9 Oz.) instant chocolate pudding mix.
»2 C. milk.
»1-1/4 C. hot fudge sauce.
»16 Oz. Cool Whip.
»1/2 Tsp. mint extract.
»Green food coloring.
»1/4 C. mini chocolate chips.
HOW TO MAKE:
1-Bake chocolate cake according to package directions for a 13*9 cake. Before baking though, fold in the Andes baking chips!
2-In a small bowl, whisk together the pudding mix with milk. Remove cake from oven and poke holes over the top immediately. I use a wooden skewer for this. Pour the pudding mix over cake while warm,[no need to let pudding set]. Spread hot fudge sauce over the top of the cake. Some of the pudding and hot fudge will settle into the holes of the cake, it’s a good thing!
3-In a large bowl, fold the Cool Whip with mint extract and a drop of green food coloring. Spread over cake and sprinkle with mini chocolate chips. Refrigerate cake for 4 hrs or overnight.”Slice and serve”.
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