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 M & M’s Dark Chocolate Mint Candies, andes mint morsels or chopped andes mint, mint truffle kisses). 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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