Peppermint Poke Cake
This Peppermint Poke Cake combines rich chocolate cake with refreshing peppermint, creating a delightful dessert perfect for the holiday season.
Ingredients
For the cake
- 1 box chocolate fudge cake mix (15.25 oz.) Follow the package instructions for baking.
- 1 can sweetened condensed milk (14 oz.) Adds creaminess and sweetness.
- 1 teaspoon peppermint extract Use pure peppermint extract.
- 1 jar hot fudge sauce (11-12 oz.) Adds a rich chocolatey layer.
- 1 tub frozen whipped topping, thawed (8 oz.) Brings light, fluffy texture.
- 1 bag Andes Peppermint Crunch Baking Chips (10 oz.) Adds a crunchy mint flavor.
Instructions
Preparation
- Bake the cake according to package directions using a 9×13-inch baking pan.
- Prepare the milk mixture: Combine the sweetened condensed milk and peppermint extract in a small bowl and set aside.
Poking and Filling
- Remove the cake from the oven and poke holes in the cake with the round end of a wooden spoon.
- Carefully pour the sweetened condensed milk mixture over the cake, trying to fill the holes as much as possible, then allow the cake to cool completely.
Topping
- Heat the hot fudge sauce just until it is spreadable, then evenly pour it over the top of the cake.
- Spread the whipped topping evenly over the cake, then top with the peppermint crunch baking chips.
Chilling
- Refrigerate the cake for at least 4 hours before serving to let all those flavors meld together.
Notes
For the best flavor, serve chilled. Slice into squares and garnish with additional Andes baking chips or a sprig of mint. Store leftovers in the fridge for up to 5 days.