CHOCOLATE MINT POKE CAKE

One of the best Poke Cakes yet! Chocolate Mint Poke Cake, filled with sweetened condensed milk and hot fudge, and topped with a mint whipped topping and Oreos for good measure.

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INGREDIENTS

•  1 chocolate cake mix — 9x13 pan size, plus water, oil, and eggs on the box to make the cake
•  1 can — 14 or 14.5 ounces sweetened condensed milk
•  1 jar — 10-12 ounces hot fudge ice cream topping
•  1 1/4 teaspoons Peppermint Extract — divided
•  8 ounces whipped topping — thawed
•  3-4 drops green food coloring
•  1 cup Oreos — crushed

INSTRUCTIONS

1. Mix and bake cake according to the box directions. When a toothpick comes out clean, remove from oven and let sit for 5 minutes.
2. Place sweetened condensed milk in a small bowl. Stir in 1/2 teaspoon peppermint extract. (You can also do this in the can without transferring to a bowl, if you want to save a dish!)
3. Remove lid from jar of hot fudge sauce. Heat in microwave for about 30-60 seconds, until it is pourable. Be careful not to heat it too much without stirring, you don’t want it to burn. Stir in 1/2 teaspoon peppermint extract.
4. Once the cake has cooled for 5 minutes, poke several holes in the top with the back of the handle of a wooden spoon. Pour the sweetened condensed milk over the cake, making sure it gets in all the holes. Spread with a spatula if needed.
5. Pour the hot fudge sauce over the top of the cake, making sure to get it in all the holes. Spread with a spatula if needed. Cool the cake completely before continuing.
6. Open thawed whipped topping. Stir in 1/4 teaspoon peppermint extract and 3-4 drops green food coloring.
7. Spread over cooled cake and sprinkle with crushed Oreos. Chill for several hours (or overnight) before serving.
8. Best served room temperature.