Description
A festive and creamy peppermint chocolate poke cake perfect for holiday gatherings.
Ingredients
Scale
- 1 box chocolate cake mix
- 2 cups cold milk
- 1 package (3 oz) peppermint pudding mix
- 1 teaspoon peppermint extract
- 1 tub (8 oz) whipped topping
- 1/2 cup crushed candy canes
Instructions
- Prepare the chocolate cake mix as directed on the box and bake in a 9×13-inch pan. Let cool slightly.
- While the cake is still warm, poke holes all over using the handle of a wooden spoon.
- In a bowl, whisk together the peppermint pudding mix, milk, and peppermint extract until smooth and slightly thickened.
- Pour the pudding evenly over the poked cake, allowing it to seep into the holes. Smooth the top with a spatula.
- Refrigerate the cake for at least 2 hours or overnight to let it fully set.
- Once chilled, spread the whipped topping over the cake.
- Sprinkle crushed candy canes over the top just before serving.
Notes
- For an extra festive touch, decorate with additional crushed candy canes.
- This cake can be made a day in advance for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg