Description
A delicious peppermint poke cake perfect for the holidays.
Ingredients
Scale
- 1 box of chocolate cake mix
- 3 large eggs
- 1 cup of water
- 1/2 cup of vegetable oil
- 1 cup of sweetened condensed milk
- 1 cup of peppermint extract
- 1 cup of whipped topping
- 1/2 cup of crushed peppermint candies
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the chocolate cake mix according to the package instructions.
- Pour the batter into a greased 9×13 inch baking dish.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Remove from oven and let cool for 10 minutes.
- Use the end of a wooden spoon to poke holes in the cake.
- In a bowl, mix the sweetened condensed milk and peppermint extract.
- Pour the mixture over the warm cake, filling the holes.
- Let the cake cool completely.
- Spread whipped topping over the cake.
- Sprinkle crushed peppermint candies on top.
- Refrigerate for at least 2 hours before serving.
Notes
- Store leftovers in the refrigerator.
- This cake can be made a day ahead.
- Adjust the amount of peppermint extract to taste.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: peppermint poke cake, holiday dessert, chocolate cake, festive cake