Chocolate Peppermint Poke Cake Recipe

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

                        container Betty Crocker™ Whipped milk chocolate frosting

3/4

cup coarsely chopped chocolate-covered peppermint patties (8 candies)

Preparation

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.

Related Video