CHOCOLATE-PEPPERMINT POKE CAKE

Chocolate-Peppermint Poke Cake image

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.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h15m

Yield 15

Number Of Ingredients 8

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Ingredients

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 box (4-serving size) white chocolate instant pudding and pie filling mix
2 cups milk
1/2 teaspoon peppermint extract
1/4 teaspoon peppermint extract
1 container Betty Crocker™ Whipped milk chocolate frosting
3/4 cup coarsely chopped chocolate-covered peppermint patties (8 candies)

Steps:

Heat 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.
In medium bowl, beat filling ingredients with whisk about 2 minutes. Immediately pour over cake. Cover loosely; refrigerate about 2 hours or until chilled.
Stir 1/4 teaspoon peppermint extract into frosting. Spread frosting over top of cake. Sprinkle with peppermint patties. Store covered in refrigerator.

Nutrition Facts : Calories 360, Carbohydrate 52 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 37 g, TransFat 1 g