This Peppermint Patty Poke Cake is a wonderful and rich cake. But I love anything with chocolate and mint, especially “Peppermint Patty” candy. This cake tastes just like the candy, so cool and refreshing.
Believe it or not this cake is best when served cold. Soooo good. I could probably eat half of one right now.
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Peppermint Patty Poke Cake
Ingredients
Cake Ingredients
- 1 18 1/2 ounce box fudge cake mix
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 3 eggs
Filling
- 1 4 ounce box instant white chocolate pudding and pie filling mix
- 2 cups skim milk
- 1/2 teaspoon peppermint extract
Frosting
- 1 cup granulated sugar
- 5 tablespoons butter
- 1/3 cup whole milk
- 1 cup chocolate chips
- 1/2 teaspoon peppermint extract
Instructions
- Heat oven to 350ยบ. Make the cake with water, eggs and oil as directed on package for 9 x 13 pan (approx. 30 minutes); cool 15 minutes.
- Poke the top of the warm cake every 1/4 inch with the handle of wooden spoon. In a Medium bowl, beat the filling ingredients with wire whisk about 2 minutes.
- Immediately pour the filling evenly into holes in the cake. Cover loosely and refrigerate about 2 hours until chilled.
- Place the sugar, butter and milk in a medium-size saucepan over medium heat.
- Stir until the mixture comes to a boil, 3-4 minutes. Still stirring, let the mixture boil until the sugar dissolves, 1 minute. Remove pan from heat.
- Stir in the chocolate chips, and continue to stir until the chocolate has melted. Cool 10 minutes. Stir in the peppermint extract.
- Pour/spread the frosting over the cake top while still warm. (frosting will firm as it cools). Chill at least 30 minutes and store in the refrigerator.
- Can be garnished with junior mint candies, crushed peppermint sticks, or mint chocolate chips.
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Recipe based on one by KelBel
Photo by True Texas