Chocolate Peppermint Poke Cake
I have to admit. I’m not much of a candy cane girl. They’re just too messy. I’m more of a sucker on a stick or a hard candy kind of girl. You know, something with a lesser chance of developing sticky finger syndrome.
I don’t like sticky finger syndrome.
Especially when it affects my children. With children, sticky finger syndrome quickly spreads to sticky mouth syndrome & sticky rat nest hair syndrome. And since children touch everything – everything sticks to them.
They literally turn into a walking sticky lint roller. And, I don’t like cuddling with sticky lint rollers.
Now, putting the peppermint flavor into a cake totally bypasses any exposure to sticky finger syndrome & it’s counterparts. Which means I can cuddle with cute children instead of dirty lint rollers. That’s always a plus.
Peppermint in a cake, Mmmmm….
You know what’s even better than a cake? A POKE CAKE!
So moist, so delicious – filled with little pockets of chocolate mint pudding all throughout it. Then, top that perfection with a layer of whipped cream & crushed candy canes…
You know what?
Now that I think of it, maybe sticky finger syndrome isn’t as bad as I thought. After all, you can just send the kids outside with their candy canes, put on your biggest pair of sweatpants, & enjoy this entire cake all by yourself. Once the cake has been eaten & the pan has been licked clean – simply spray the kids off with a water hose before letting them back in.
- 1 box Chocolate Fudge Cake Mix (prepared according to box instructions)
- 4oz box of instant chocolate pudding mix
- 2 cups cold milk
- ¼ tsp peppermint extract
- 1 cup Andes Creme de Menthe baking chips
- 8oz container Cool Whip
- 4-5 candy canes, crushed
- Bake the cake according to the back of the box. Right before the cake comes out of the oven, combine the pudding mix, milk, Andes baking chips, & peppermint extract. Whisk for one minute. Take the cake out of the oven, and poke holes all over it with the back of a wooden spoon. Pour on the pudding mixture. Spread it all over using a spatula, taking care be sure the pudding is getting inside of the holes. Refrigerate until completely chilled, about 1 hour.
- Frost with the cake with cool whip. Sprinkle the crushed candy canes evenly on top.
- *You can also omit the candy canes and sprinkle the cake with the remaining Andes baking bits.