grasshOpper pOke cake

AuthorHeather WallaceCategoryDifficultyBeginner

The perfect pairing of mint and chocolate...together in a moist cake.

Is anyone else drooling yet?

Play with the color of your cool whip by changing the food coloring hue.

*The best way to fill the holes with the condensed milk is to puncture 2 holes in the can with a can opener and drizzle.

Yields15 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins

 2 oz bittersweet chocolate, chopped
 ¾ cup canola oil
 1 cup sugar
 1 large egg
 2 cups all-purpose flour
 ½ cup cocoa powder
 1 tbsp baking soda
 ¾ tsp salt
 1 cup strong-brewed coffee
 1 cup buttermilk
 1 14.5 oz can sweetened condensed milk
 1 11.75 oz jar Hot Fudge Topping
 1 10 oz package Keebler Grasshopper cookies,crushed and divided
 8 oz lite cool whip
 green food coloring
 1 cup Andes Mints, chopped

Bake The Cake . . .
1

Preheat oven to 350°

Spray a 13x9inch pan with cooking spray and set aside.

In a small saucepan add 1″ of water and bring to a gentle simmer.

Place a heat-safe bowl on top of the pot making sure the bottom of the bowl doesn’t touch the water. Add 2 ounces of chopped bittersweet chocolate to the bowl and stir occasionally until melted. Remove from heat and let cool slightly.

Whisk in 3/4 cup of canola oil and 1 cup of sugar until smooth and then add 1 large egg.

2

In a separate bowl sift together 2 cups of all-purpose flour, 1/2 cup of cocoa powder, 1 tablespoon of baking soda, and 3/4 teaspoon of salt.

3

Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of brewed coffee and 1/2 cup of buttermilk; whisk until smooth.

Add remaining dry ingredients, another 1/2 cup of buttermilk, and 1/2 cup of coffee and continue whisking until smooth.

4

Pour into greased cake pan.

Bake for about 30-35 minutes, or until a toothpick inserted in the center of the comes out with only a few moist crumbs.

Cool completely.

5

Poke holes in cooled cake with the bottom of a wooden spoon.

Pour 1 can of condensed milk in the holes of the cake.

For The Topping...
6

Heat 1 jar of hot fudge topping in a small bowl in the microwave for 30 seconds and add half a package of crushed grasshopper cookies.

7

Spread hot fudge mixture evenly onto the cake.

8

In a large bowl gently fold a small amount of green food coloring into 8-oz of thawed cool whip.

Spread onto cake.

9

Sprinkle with remaining crushed grasshopper cookies and 1 cup of chopped Andez Mints.

10

Refrigerate overnight.

Enjoy!

Ingredients

 2 oz bittersweet chocolate, chopped
 ¾ cup canola oil
 1 cup sugar
 1 large egg
 2 cups all-purpose flour
 ½ cup cocoa powder
 1 tbsp baking soda
 ¾ tsp salt
 1 cup strong-brewed coffee
 1 cup buttermilk
 1 14.5 oz can sweetened condensed milk
 1 11.75 oz jar Hot Fudge Topping
 1 10 oz package Keebler Grasshopper cookies,crushed and divided
 8 oz lite cool whip
 green food coloring
 1 cup Andes Mints, chopped

Directions

Bake The Cake . . .
1

Preheat oven to 350°

Spray a 13x9inch pan with cooking spray and set aside.

In a small saucepan add 1″ of water and bring to a gentle simmer.

Place a heat-safe bowl on top of the pot making sure the bottom of the bowl doesn’t touch the water. Add 2 ounces of chopped bittersweet chocolate to the bowl and stir occasionally until melted. Remove from heat and let cool slightly.

Whisk in 3/4 cup of canola oil and 1 cup of sugar until smooth and then add 1 large egg.

2

In a separate bowl sift together 2 cups of all-purpose flour, 1/2 cup of cocoa powder, 1 tablespoon of baking soda, and 3/4 teaspoon of salt.

3

Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of brewed coffee and 1/2 cup of buttermilk; whisk until smooth.

Add remaining dry ingredients, another 1/2 cup of buttermilk, and 1/2 cup of coffee and continue whisking until smooth.

4

Pour into greased cake pan.

Bake for about 30-35 minutes, or until a toothpick inserted in the center of the comes out with only a few moist crumbs.

Cool completely.

5

Poke holes in cooled cake with the bottom of a wooden spoon.

Pour 1 can of condensed milk in the holes of the cake.

For The Topping...
6

Heat 1 jar of hot fudge topping in a small bowl in the microwave for 30 seconds and add half a package of crushed grasshopper cookies.

7

Spread hot fudge mixture evenly onto the cake.

8

In a large bowl gently fold a small amount of green food coloring into 8-oz of thawed cool whip.

Spread onto cake.

9

Sprinkle with remaining crushed grasshopper cookies and 1 cup of chopped Andez Mints.

10

Refrigerate overnight.

Enjoy!

grasshOpper pOke cake
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