Peppermint Poke Cake

Photo by Jennifer W.
Adapted from iwashyoudry.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from iwashyoudry.com

Ingredients

  • 1

    box chocolate fudge cake mix and mix ingredients

  • 2

    (1.4 oz) package chocolate instant pudding

  • 1

    (8oz) cool whip

  • 1/4

    tsp peppermint extract

  • 3 1/4

    c cold Milk

  • Andes peppermint crunch baking chips

Directions

1.Prepare cake according to box instructions in a 9x13" pan. 2.Right before cake comes out of the oven prepare the pudding by adding the chocolate pudding mix, 2 cups milk, and peppermint extract in a large bowl. Whisk to combine (2 minutes). Add 1 cup of the peppermint crunch baking chips and stir together. 3.After cake comes out of the oven use the back of a wooden spoon to poke holes all over the cake. 4.Pour the pudding mix over the warm cake and use a rubber spatula to spread it evenly over the cake, making sure to get the pudding into the holes. 5.Refrigerate until chilled completely (about 1 hour). 6. Mix 2nd box of pudding mix with 1 1/4 c milk for 2 minutes. Fold in coll whip. Frost evenly with Cool Whip and sprinkle with the remaining 1 cup of Peppermint Chips.

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