Grasshopper Poke Cake

Grasshopper Poke Cake

A rich chocolate poke cake with a fudgy chocolate layer, cool mint topping, and mini chocolate chips on top.

Ingredients

• 1 box chocolate cake mix, plus ingredients listed on the box
• 1 can sweetened condensed milk (14 oz)
• 1 jar hot fudge sauce (about 11.75–12 oz), divided
• 1 teaspoon peppermint extract
• 4–6 drops green food coloring, optional
• 1 container whipped topping (8 oz), thawed
• 1/4 cup mini chocolate chips

Instructions

1. Bake the chocolate cake in a 9x13-inch pan according to the box directions. Let it cool for about 10 minutes.
2. Use the handle of a wooden spoon or a large straw to poke holes all over the cake.
3. Warm half of the hot fudge sauce slightly, then stir it with the sweetened condensed milk.
4. Pour the mixture evenly over the cake, letting it soak into the holes.
5. Let the cake cool completely, then refrigerate for 1 hour.
6. Stir the peppermint extract and green food coloring into the whipped topping.
7. Spread the mint whipped topping over the chilled cake.
8. Spoon or spread the remaining hot fudge over the top in a thick layer or drizzle it over the whipped topping.
9. Finish with mini chocolate chips.
10. Chill for at least 2 hours before serving.

Instagram Caption Version

Grasshopper Poke Cake
Chocolate cake, hot fudge, sweetened condensed milk, and a cool mint topping come together in this easy dessert. It’s rich, creamy, and perfect for chocolate-mint fans.

If you want, I can also turn this into a shorter Instagram caption recipe or make a clean ingredient-and-steps version formatted for a carousel post.