The pudding and hot fudge helped to make the cake extra moist and the minty whipped topping coated with Andes candy is a great finishing touch.
Grasshopper Poke Cake
1 box chocolate cake mix (with the ingredients to make it)
1 cup Andes creme de menthe baking chips (divided)
1 box instant chocolate pudding mix
2 cups milk
1 1/4 cups hot fudge sauce (here is a super easy recipe using pantry staples)
16 oz whipped topping
1/2 tsp mint extract
Green food coloring
- Mix together cake mix according to box directions, folding in 3/4 cup of the Andes chips before baking.
- Mix together pudding and milk. As soon as you remove the cake from the oven, use a skewer to poke holes all over the cake. Pour pudding mixture over the cake and spread to cover.
- Spread hot fudge over cake and pudding. Allow cake to cool.
- Once cake is cooled, mix whipped topping and mint extract and a drop or two of green food coloring if desired. Spread over cake. Sprinkle remaining Andes chips over top. Refrigerate until ready to serve.