Chocolate-Peppermint Poke Cake

By dawn716

Ingredients

• 1 1
• box Betty Crocker® SuperMoist® chocolate fudge cake mix
• Water, vegetable oil and eggs called for on cake mix box
• 1 1
• box (4-serving size) white chocolate instant pudding and pie filling mix
• 2 2
• cups milk
• 1/2 1/2
• teaspoon peppermint extract
• 1/4 1/4
• teaspoon peppermint extract
• 1 1
• container Betty Crocker® Whipped milk chocolate frosting
• 3/4 3/4
• cup coarsely chopped chocolate-covered peppermint patties (8 candies)

Details

Servings 15
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Make and bake cake mix as directed on box for 13x9-inch pan. Cool 15 minutes. With handle of wooden spoon, poke top of warm cake every 1/2 inch.

In medium bowl, beat filling ingredients with whisk about 2 minutes. Immediately pour over cake. Cover loosely; refrigerate about 2 hours or until chilled.

Stir 1/4 teaspoon peppermint extract into frosting. Spread frosting over top of cake. Sprinkle with peppermint patties. Store covered in refrigerator.

Makes
15 servings