Sunday, October 11, 2015

Betty Crocker's Chocolate Peppermint Poke Cake

I'm not really a fan of Peppermint but I know many friends and family members that are, so I decided to share this recipe.
This will be great for Christmas.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

Chocolate Peppermint Poke Cake

1 Box of Betty Crocker Super Moist Chocolate Fudge Cake Mix + all of the ingredients needed to bake it  according to the directions in a 9" X 13" pan.
2 C Whole Milk
1/2 tsp Peppermint Extract

1 (4 serving) Box of White Chocolate Instant Pudding and Pie Filling Mix.
2 C Whole Milk
1/2 tsp Peppermint Extract

In a bowl:
Pudding Mix
Peppermint Extract
Whisk well, set aside. (As soon as the cake has cooled for 15 minutes
immediately pour this mixture over the cake.)

1 Container os Betty Crocker Whipped Milk Chocolate Frosting
1/4 tsp Peppermint Extract
Mix together in a small bowl and have ready to Frost the Cake.

3/4 C Chopped Peppermint Patty Candy (8 pieces)

Bake the Cake according to the directions for a 9" X 13" pan.
Remove the pan to a rack to cool for 15 minutes.
Use the handle of a Wooden Spoon and poke holes in the cake every 1/2".
Immediately pour the Pudding Mixture over the entire Cake.
Cover and refrigerate for 2 hours.

After 2 hours , Spread the Icing evenly over the entire Cake.
Sprinkle evenly with the Chopped Candy.

Cover if you need to refrigerate it until serving.

Peace in the Kitchen!

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