Recipes Made with Cake Mixes

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.

Chocolate Peppermint Poke Cake

Prep: 25 min | Yield: 15 servings

Ingredients

Cake

  • 1 (18.25 ounce) box Betty Crocker® SuperMoist® chocolate fudge cake mix*
  • Water, vegetable oil and eggs called for on cake mix box

Filling

  • 1 (4 serving size) box white chocolate instant pudding and pie filling mix**
  • 2 cups milk
  • 1/2 teaspoon peppermint extract

Frosting

  • 1/4 teaspoon peppermint extract
  • 1 (12 ounce) container Betty Crocker® Whipped milk chocolate frosting
  • 3/4 cup coarsely chopped chocolate-covered peppermint patties (8 candies)***

Instructions

  1. Heat oven to 350 degrees F for shiny metal or glass pan (or 325 degrees F for dark or nonstick pan). Spray bottom only of 13 x 9 inch pan with baking spray with flour.
  2. Make and bake cake mix as directed on box for 13 x 9 inch pan.
  3. Cool for 15 minutes.
  4. With handle of wooden spoon, poke top of warm cake every 1/2 inch.
  5. In medium bowl, beat filling ingredients with wire whisk for about 2 minutes.
  6. Immediately pour over cake. Cover loosely; refrigerate for about 2 hours or until chilled.
  7. Stir 1/4 teaspoon peppermint extract into frosting.
  8. Spread frosting over top of cake.
  9. Sprinkle with peppermint patties.
  10. Store covered in refrigerator.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** Vanilla or chocolate instant pudding and pie filling mix can be used instead of the white chocolate pudding mix.

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

Nutrition

Per serving: Calories 360 (Calories from Fat 130) Total Fat 15g (Saturated Fat 4 1/2g, Trans Fat 1 1/2g), Cholesterol 45mg; Sodium 440mg; Total Carbohydrate 54g (Dietary Fiber 1g, Sugars 38g), Protein 4g

Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 3 Fat

Carbohydrate Choices: 3 1/2

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens



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