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    Peppermint Pattie Poke Cake


    Source of Recipe


    Betty Crocker Super Moist Party Cakes: From Casual to Indulgent - April 2005, #219
    Peppermint Pattie Poke Cake

    Cake:
    1 package Betty Crocker Supermoist triple chocolate fudge cake mix
    1-1/4 cups water
    1/3 cup vegetable oil
    3 eggs
    Filling:
    1 box (4-serving size) white chocolate instant pudding mix
    2 cups milk
    1/2 teaspoon peppermint extract
    Frosting:
    1/4 teaspoon peppermint extract
    1 tub (12-oz.) Betty Crocker Whipped milk chocolate frosting
    3/4 cup coarsely chopped chocolate-covered peppermint patties (8 candies)

    Heat the oven to 350°F. Grease bottom only of a 9x13-inch pan with shortening or spray bottom with cooking spray.

    In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

    Bake 32 to 37 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Poke top of warm cake every 1/2-inch with handle of wooden spoon.

    In medium bowl, beat pudding mix, milk and 1/2 teaspoon peppermint extract with wire whisk about 2 minutes. Immediately pour pudding evenly into holes in cake. Cover loosely and refrigerate about 2 hours or until chilled.

    Stir 1/4 teaspoon peppermint extract into frosting. Spread frosting over top of cake. Sprinkle with peppermint patties. Store loosely covered in refrigerator.

    Yields: 15 servings

    Note: To keep candies from sticking together, sprinkle 1 tablespoon sugar over the cutting board. As you cut the candies, toss them with the sugar.
 

 

 

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