Description
This Peppermint Poke Cake combines rich chocolate cake with refreshing peppermint, creating a delightful dessert perfect for the holiday season.
Ingredients
Scale
- 1 box chocolate fudge cake mix (15.25 oz.)
- 1 can sweetened condensed milk (14 oz.)
- 1 teaspoon peppermint extract
- 1 jar hot fudge sauce (11–12 oz.)
- 1 tub frozen whipped topping, thawed (8 oz.)
- 1 bag Andes Peppermint Crunch Baking Chips (10 oz.)
Instructions
- 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.
- 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.
- 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.
- Refrigerate the cake for at least 4 hours before serving to let all those flavors meld together.
Notes
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg