Not many things can beat Thin Mints, but this Thin Mint Poke Cake has a layer of hot fudge sauce and whipped topping so yeah… It’s pretty safe to say this tops just having the cookies!! St. Patrick’s Day is coming up so it’s time to bust out all the minty recipes!
The secret to this cake is the fudge layer… oh my. When the sweetened condensed milk and fudge sink into this cake it really is magical. It really is the dreamiest thing. I based this recipe off of one from my sweet friend Ashton! She used some mint packet thing though… and I didn’t really know what that was so I decided to use a little bit of peppermint extract because I had that on hand…and figured it would be easier for you to find at the store!
One of my favorite things about this poke cake is that every slice looks picture perfect! I only had to take out one slice of cake to photograph and it was absolutely gorgeous! Sometimes I go to a party and the pieces of cake that come out from the pans look like slop. They may still taste alright but there’s something that makes a cake taste better when it looks good.
The Girl Scouts would be proud. So turn that oven on and earn that baking badge!
Luckily my sweet friend Janae over at The Hungry Runner Girl took this cake away from me, or else I totally would have sat and that dived into the whole thing with a fork!!
Make sure to check out a bunch of other awesome minty desserts!
Thin Mint Poke Cake
- 1 Box Devil's Food Cake
- 3 eggs
- 1/2 C. oil
- 1 C. milk
- 2 tsp. vanilla extract
- 1 can sweetened condensed milk
- 1 jar hot fudge sauce
- 1 tsp. peppermint extract
- 20 Thin Mints crushed
- Whipped Topping whipped cream or Cool Whip
1. Preheat oven to 350 degrees and grease a 9X14 pan.
2. Mix cake mix, eggs, oil, milk and vanilla extract until smooth.
3. Fill pan and bake for 20-25 minutes or until an inserted knife comes out clean.
4. Let cool.
5. Poke holes using the end of a wooden spoon all over cake (about 30 holes).
6. Pour sweetened condensed milk over cake and spread out so that it fills the holes.
7. Heat the hot fudge in the microwave (just enough so that it's pourable) and stir in peppermint extract and half of the crushed Thin Mints. Pour over cake and spread out.
8. Let cool for 5 minutes and then spread whipped topping on top and finish with the rest of the crushed Thin Mints! Refrigerate until ready to serve! (I kept mine in the fridge overnight and served in the next day!!
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