Peppermint Patty Poke Cake
This is a wonderful and rich cake. I made this dessert for my sister's birthday. This is best served cold.
5
People talking
INGREDIENTS
NutritionCake
- 1(18 1/2 ounce) box fudge cake mix
- 1 1⁄4cups water
- 1⁄3cup vegetable oil
- 3
Filling
- 1(4 ounce) box instant white chocolate pudding and pie filling mix
- 2cups skim milk
- 1⁄2teaspoon peppermint extract
Frosting
- 1cup granulated sugar
- 5tablespoons butter
- 1⁄3cup whole milk
- 1cup chocolate chips
- 1⁄2teaspoon peppermint extract
Advertisement
DIRECTIONS
- Heat oven to 350º. Make cake as with water, eggs and oil as directed on package for 9 x 13 pan (approx. 30 minutes); cool 15 minutes.
- Poke top of warm cake every 1/4 inch with handle of wooden spoon. In Medium bowl, beat filling ingredients with wire whisk about 2 minutes.
- Immediately pour filling evenly into holes in cake. Cover loosely and refrigerate about 2 hours until chilled.
- Place sugar, butter and milk in a medium-size saucepan over medium heat.
- Stir until the mixture comes to a boil, 3-4 minutes. Still stirring, let the mixture boil until the sugar dissolves, 1 minute. Remove pan from heat.
- Stir in chocolate chips, and continue to stir until chocolate has melted. Cool 10 minutes. Stir in peppermint extract.
- Pour/spread frosting over cake top while still warm. (frosting will firm as it cools). Chill at leat 30 minutes and store in the refrigerator.
- Can be garnished with junior mint candies, crushed peppermint sticks, or mint chocolate chips.
Advertisement