Friday, December 16, 2016

GRASSHOPPER POKE CAKE

1 package (15.25 oz.) Pillsbury® White Premium Cake Mix
½ cup oil
1 cup water
eggs
4 drops green food coloring, divided
1 tsp. mint flavoring
1 package (3.9 oz.) chocolate fudge instant pudding
1 ½ cups milk
2 cups fudge topping, at room temperature
1 container (16 oz.) nondairy whipped topping
¼ cup mini chocolate chips
Crème de menthe thins, broken into pieces

Prepare cake batter according to package directions using oil, water and eggs; stir in 4 drops food coloring and ½ teaspoon mint flavoring. Bake as directed in a 13”x9” pan; remove from oven. Using end of wooden spoon poke holes all over cake.

Meanwhile prepare pudding with 1½ cups milk. Stir in fudge topping. Pour and spread over warm cake. Cool cake completely.

In a large bowl combine whipped topping and remaining ½ teaspoon mint flavoring. Spread over cake. Sprinkle with mini chocolate chips and mint pieces. Refrigerate 1 hour or until ready to serve.

Note: This is a file photo similar to this recipe. This is not a picture of this recipe.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.