Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
Mint Chocolate Poke Cake Recipe
INGREDIENTS:
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Cake
1 box Betty Crocker Super Moist 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 container Betty Crocker Whipped milk chocolate frosting
1/4 teaspoon peppermint extract
Decor
Optional: coarsely chopped chocolate-covered peppermint patties
(see my tips below)
See my Darlene’s Concoctions videos here!
DIRECTIONS:
1: Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13×9-inch pan with baking spray with flour. Make and bake cake mix as directed on box for 13×9-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 chopped peppermint patties if desired. Store covered in refrigerator.
Darlene’s Tips: You can top with any candy if you like (like , or , ). Serve with mint chocolate chip ice cream! You can also skip the peppermint extract if you want and just make a chocolate poke cake.
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