Chocolate-Peppermint Poke Cake
Make a cake that's easy to take and share. Pockets of creamy pudding and melt-in-your-mouth peppermint candies are the memories you'll make.
Ingredients
Cake
1 box 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)
Directions
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.
