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 Time 25 min
- Total 3 hr 15 min
- Servings 15
- Ingredients 8
Ingredients
Cake
- 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
- Water, vegetable oil and eggs called for on cake mix box
Filling
- 1 box (4-serving size) white chocolate instant pudding and pie filling mix
- 2 cups milk
- 1/2 teaspoon peppermint extract
Frosting
- 1/4 teaspoon peppermint extract
- 1 tub (12 oz) Betty Crocker™ Whipped Milk Chocolate Frosting
- 3/4 cup coarsely chopped chocolate-covered peppermint patties (8 candies)
Instructions
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Step1Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Make and bake cake mix as directed on box for 13x9-inch pan. Cool 15 minutes. With handle of wooden spoon, poke top of warm cake every 1/2 inch.
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Step2In medium bowl, beat filling ingredients with whisk about 2 minutes. Immediately pour over cake. Cover loosely; refrigerate about 2 hours or until chilled.
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Step3Stir 1/4 teaspoon peppermint extract into frosting. Spread frosting over top of cake. Sprinkle with peppermint patties. Store covered in refrigerator.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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