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    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 913″ 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.




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