Chocolate-Peppermint Poke Cake
By á-174535
Rate this recipe
4.3/5
(16 Votes)
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Ingredients
- Cake:
- 1 box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
- Water, vegetable oil and eggs called for on cake mix box
- Filling:
- 1 box (4-serving size) white chocolate instant pudding and pie filling mix
- 2 cups milk
- 1/2 teaspoon peppermint extract
- Frosting:
- 1/4 teaspoon peppermint extract
- 1 container Betty Crocker™ Whipped milk chocolate frosting
- 3/4 cup coarsely chopped chocolate-covered peppermint patties (8 candies)
Details
Servings 1
Cooking time 195mins
Adapted from bettycrocker.com
Preparation
Step 1
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.
2
In medium bowl, beat filling ingredients with whisk about 2 minutes. Immediately pour over cake. Cover loosely; refrigerate about 2 hours or until chilled.
3
Stir 1/4 teaspoon peppermint extract into frosting. Spread frosting over top of cake. Sprinkle with peppermint patties. Store covered in refrigerator.
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