Chocolate-Mint Cookie Poke Cake
Inspired by the Girl Scout™ cookie, this poke cake would be your dessert to attract when everybody else is bringing biscuits to the holiday season. When the chocolaty mint taste wasn't enough to convince you, then there are loads of chopped mint biscuits on top so that you... MORE+
Ingredients
Cake
- 1 Filling
- cups cold milk
- 1/4 teaspoon peppermint extract
- Topping
- 1/4 Tsp Betty Crocker gel food colour
- 1/4 teaspoon peppermint extract
- 20 Chocolate mint cookies, sliced (approximately 1 1/2 cups)
Ingredients
- Measures
- Spray or grease bottom only of 13x9-inch pan.
- Crush ingredients with electric mixer on medium speed 2 minutes. Bake 26 to 33 minutes or till toothpick inserted in centre comes out clean.
- With handle of wooden spoon (1/4 to 1/2 inch diameter), poke holes nearly to bottom of cake each 1/2 inch, wiping spoon manage sometimes to decrease sticking.
- Pour over cake; disperse over face, working back and forth to fill holes. (Some filling ought to stay at the top of cake)
- In large bowl, combine whipped topping, peppermint and food colour extract. Spread on top of cake.
Expert Tips
- Peppermint extract provides a mint taste to both the filling and the topping for this particular cake, but it's a strong taste, and a little goes a very long way, so step carefully.
- Be certain to distribute batter over cake immediately.