What’s Cookin’ in the Parsonage?

When I signed up to provide dessert yesterday for our evangelistic team’s meal, I saw it as my opportunity to get to bake and to try a new recipe!  I love chocolate and mint together and had recently pinned a collection of those flavors on my baking board on Pinterest.   I found a recipe there similar to one I’ve made before.  This is one of those “poke” cakes.  You know, where you poke holes in the warm cake and pour something yummy into those caverns.  This recipe gets two yummy things poured over the chocolate cake – minty Sweetened Condensed Milk, and  minty Hot Fudge!  Tell me this isn’t going to be good!

The basic ingredients for this recipe are:


1 chocolate cake mix, 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

Mix and bake cake according to the box directions. When a toothpick comes out clean, remove from oven and let sit for 5 minutes.
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!)
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.
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.
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.

Open thawed whipped topping. Stir in 1/4 teaspoon peppermint extract and 3-4 drops green food coloring. Spread over cooled cake and sprinkle with crushed Oreos. Chill for several hours (or overnight) before serving. Best served room temperature.

Ooey, gooey, chocolaty and minty delicious…that pretty much sums it up, friends!  You want an easy recipe and one that will be devoured?  Here you go!

From my parsonage kitchen,

4 thoughts on “What’s Cookin’ in the Parsonage?

  1. I am trying this one for sure, Denise! Looks scrumptious! I think it would also be nice with chopped Andes mints on top rather than oreo crumbs.


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