Peppermint Poke Cake

1 - 9x13 chocolate cake, prepared as directed
1 cup heavy cream with 3-5 drops of peppermint oil
14 ounces sweetened condensed milk
1 cup hot fudge sauce, warmed
1/4 cup heavy cream with 2-3 drops of peppermint oil
8 ounces Cool Whip
1 package (about 2 cups) Andes Peppermint Bits
Crushed Oreos at least 1 cup

DIRECTIONS: Once cake is baked and still warm, poke holes all over the top of the cake using the handle of a wooden mixing spoon.  Mix the sweetened condensed milk and 1 cup of heavy with peppermint in a bowl. Pour over the holes. In the same bowl add hot fudge and quarter cup of cream with peppermint, stir. Pour over the cake, aiming to fill the holes as best as possible.  Cover and chill for 1 hour. Spread Cool Whip on top and sprinkle the peppermint bits and crushed OREOS over the Cool Whip. Cover and chill for an additional 5 hours (or longer).