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Chocolate Peppermint Poke Cake

Delicious Chocolate Peppermint Poke Cake
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Experience the perfect blend of refreshing peppermint and rich chocolate in this festive Chocolate Peppermint Poke Cake. Ideal for the holiday season, it features a moist chocolate base soaked in a luscious peppermint filling and topped with whipped cream and peppermint crunch.

Ingredients

Scale

For the Cake

  • 1 box chocolate fudge cake mix (15.25 oz)

  • Ingredients listed on the cake box (usually eggs, oil, and water)

For the Filling

  • 1 can sweetened condensed milk (14 oz)

  • 1 teaspoon peppermint extract

  • 1 jar hot fudge sauce (11–12 oz)

For the Topping

  • 1 tub frozen whipped topping, thawed (8 oz)

  • 1 bag Andes Peppermint Crunch Baking Chips (10 oz)

Optional Ingredients

  • Crushed candy canes (for additional festive flair)

Instructions

Step 1: Prepare and Bake the Cake

  1. Preheat Oven: Preheat your oven to 350°F (175°C).

  2. Mix Batter: Prepare the chocolate fudge cake mix according to the package instructions, using the specified ingredients.

  3. Bake: Pour the batter into a greased 9×13-inch baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Pro Tip: Avoid overmixing the batter to keep the cake light and fluffy.

Step 2: Create the Peppermint Filling

  1. Mix Filling: In a small bowl, combine the sweetened condensed milk with peppermint extract.

  2. Poke Holes: Once the cake is baked, remove it from the oven and poke holes all over using the round end of a wooden spoon.

Visual Cue: Ensure holes are evenly spaced to allow the filling to seep throughout the cake.

Step 3: Assemble the Cake

  1. Pour Filling: Carefully pour the peppermint mixture over the cake, focusing on filling each hole. Allow the cake to cool completely.

  2. Add Fudge: Heat the hot fudge sauce until spreadable. Pour and spread evenly over the cake using an offset spatula.

Common Mistake: Pouring filling too quickly may result in uneven absorption.

Step 4: Top and Decorate

  1. Whipped Topping: Spread the thawed whipped topping over the cooled cake.

  2. Finish with Chips: Sprinkle Andes Peppermint Crunch Baking Chips generously on top.

Optional: Add crushed candy canes for extra decoration and crunch.

Step 5: Chill and Serve

  1. Refrigerate: Chill the cake for at least 4 hours before serving. This allows the flavors to meld beautifully.

  2. Slice and Serve: Use a sharp knife to cut neatly into servings. Serve chilled.

Notes

Serving Suggestions

  • For extra festivity, add colorful holiday sprinkles.

  • Serve with a scoop of vanilla ice cream for a delightful contrast.

Tips & Tricks

  • If you prefer, use a homemade cake recipe in place of the box mix, ensuring it fits a 9×13-inch pan.

  • The longer the cake chills, the better the flavors meld.

Storage and Reheating

  • Storage: Store leftover cake in an airtight container in the refrigerator for up to 3-4 days.

  • Reheating: Enjoy cold for the best experience. If necessary, let it sit at room temperature for a few minutes before serving.

Find it online: https://cakeshungry.com/chocolate-peppermint-poke-cake/