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Chocolate-Peppermint Poke Cake
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Prep Time:
25 minutes
Total Time:
3 hours 15 minutes
Create a delicious cake with creamy pudding pockets and peppermint candy for a portable and shareable treat.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 box (4-serving size) white chocolate instant pudding and pie filling mix
  • 2 cups milk
  • 1/2 teaspoon peppermint extract
  • 1/4 teaspoon peppermint extract
  • 1 tub (12 oz) Betty Crocker™ Whipped Milk Chocolate Frosting
  • 3/4 cup coarsely chopped chocolate-covered peppermint patties (8 candies)
Instructions:
  • Preheat the oven to 350°F (or 325°F for dark or nonstick pan) and spray the bottom of a 13x9-inch pan with baking spray that has flour in it. Follow the instructions on the cake mix box for a 13x9-inch pan. Allow the cake to cool for 15 minutes, then use the handle of a wooden spoon to poke the top of the warm cake every 1/2 inch.
  • In a medium bowl, vigorously whisk together the filling ingredients for 2 minutes. Pour the mixture over the cake immediately, cover loosely, and refrigerate for about 2 hours until chilled.
  • Add 1/4 teaspoon of peppermint extract to the frosting, spread it over the cake, sprinkle with peppermint patties, and refrigerate covered.

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