Peppermint Poke Cake
Source of Recipe
List of Ingredients
1 Chocolate Fudge Box Cake Mix
*ingredients needed to make cake mix (eggs, oil, water)
1.4 oz package of Instant Chocolate Pudding Mix
2 cup cold milk
1/4 tsp Peppermint Extract
2 cups Andes Peppermint Crunch Baking Chips, divided
8 oz container of Cool Whip
Prepare cake according to box instructions in a 9×13″ pan.
Right before cake comes out of the oven prepare the pudding by adding the chocolate pudding mix, milk, and peppermint extract in a large bowl. Whisk to combine (2 minutes). Add 1 cup of the peppermint crunch baking chips and stir together.
After cake comes out of the oven use the back of a wooden spoon to poke holes all over the cake.
Pour the pudding mix over the warm cake and use a rubber spatula to spread it evenly over the cake, making sure to get the pudding into the holes.
Refrigerate until chilled completely (about 1 hour).
Top evenly with Cool Whip and sprinkle with the remaining 1 cup of Peppermint Chips.