Chocolate Peppermint Poke Cake Recipes
CHOCOLATE-PEPPERMINT POKE CAKE
Make a cake that's easy to take and share. Pockets of creamy pudding and melt-in-your-mouth peppermint candies are the memories you'll make.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 15
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Make and bake cake mix as directed on box for 13x9-inch pan. Cool 15 minutes. With handle of wooden spoon, poke top of warm cake every 1/2 inch.
- In medium bowl, beat filling ingredients with whisk about 2 minutes. Immediately pour over cake. Cover loosely; 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 covered in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 52 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 37 g, TransFat 1 g
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