Description
Irresistible Peppermint Poke Cake is a delightful dessert combining chocolate and peppermint flavors.
Ingredients
Scale
- For the Cake
- 1 box chocolate cake mix (plus ingredients required on the box, usually eggs, oil, and water)
- For the Filling
- 1 can (14 ounces) sweetened condensed milk
- 1/2 teaspoon peppermint extract
- 1/2 cup crushed peppermint candies (or candy canes)
- For the Topping
- 1 container (8 ounces) whipped topping (like Cool Whip)
- 1/2 teaspoon peppermint extract
- 1/2 cup crushed peppermint candies (for garnish)
- Chocolate shavings or chocolate chips (optional for garnish)
Instructions
- Preheat your oven according to the instructions on the cake mix box (usually 350°F or 175°C).
- In a large bowl, prepare the chocolate cake mix according to the package instructions.
- Pour the batter into a greased 9×13-inch baking pan and bake according to the package instructions (usually 30-35 minutes). Check for doneness with a toothpick.
- While the cake is baking, combine the sweetened condensed milk and peppermint extract in a bowl. Stir until well combined.
- Crush the peppermint candies or candy canes into small pieces.
- Once the cake is done baking, remove it from the oven and let it cool in the pan for about 15 minutes.
- Using the handle of a wooden spoon or a skewer, poke holes all over the top of the cake (about 1 inch apart).
- Slowly pour the peppermint filling over the warm cake, making sure it seeps into the holes.
- Sprinkle the crushed peppermint candies evenly over the top of the cake.
- In a medium bowl, combine the whipped topping and peppermint extract. Mix gently until well combined.
- Spread the whipped topping evenly over the cake, covering the filling and crushed peppermint.
- Refrigerate the cake for at least 1 hour to allow the flavors to meld and the cake to set.
- Before serving, sprinkle additional crushed peppermint candies and chocolate shavings or chips on top for garnish.
- Cut into squares and serve chilled!
Notes
- Use fresh peppermint candies for best flavor.
- This cake is best served chilled.
- Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Peppermint Poke Cake, Chocolate Cake, Holiday Dessert