Grasshopper Poke Cake

• For the Cake:

• 1 box chocolate cake mix (and required ingredients listed on the box, such as eggs, oil, and water)

• For the Filling:

• 1 (14 oz) can sweetened condensed milk

• 1/2 cup chocolate syrup

• 1/2 teaspoon peppermint extract

• Green food coloring (optional, for color)

• For the Topping:

• 2 cups heavy whipping cream

• 1/2 cup powdered sugar

• 1/2 teaspoon peppermint extract

• Mini chocolate chips for garnish

Instructions:

1. Prepare the Cake:

• Preheat your oven to the temperature specified on the cake mix box.

• Prepare the chocolate cake batter according to the package instructions and bake in a 9x13-inch pan.

• Once baked, let the cake cool for about 10 minutes.

2. Create the Poke Filling:

• Using the handle of a wooden spoon, poke holes all over the top of the cake.

• In a bowl, mix together the sweetened condensed milk, chocolate syrup, and peppermint extract. Add green food coloring if desired.

• Pour this mixture over the cake, aiming to fill the holes.

3. Make the Whipped Topping:

• In a large bowl, beat the heavy whipping cream until it starts to thicken.

• Add the powdered sugar and peppermint extract and continue beating until stiff peaks form.

4. Assemble the Cake:

• Spread the whipped topping over the cake.

• Sprinkle mini chocolate chips over the top as garnish.

5. Chill and Serve:

• Refrigerate the cake for at least an hour to allow the filling to soak into the cake and the topping to set.

• Serve chilled and enjoy!

Notes:

• For a non-alcoholic version, ensure that all your extracts are alcohol-free.

• You can customize the topping by using different types of chocolate or crushed mint candies.

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