Chocolate Peppermint Poke Cake
The ultimate comfort food, this Chocolate Peppermint Poke Cake combines rich chocolate with refreshing peppermint. Perfect for festive gatherings, this easy-to-make dessert will become a beloved favorite. Indulge in layers of chocolate goodness and treat yourself tonight!
Equipment
- 9×13-inch Cake Pan
- Hand Mixer
Ingredients
- 1 box devil's food cake plus ingredients to make the cake
- 1 jar Smucker's hot fudge sauce
- 1 can sweetened condensed milk
- ¼ tsp peppermint extract
- 1 container Cool Whip
- 1 bag Andes peppermint crunch baking chips
Instructions
- Bake the cake in a 9×13-inch pan according to the directions on the package. Allow it to cool slightly before poking holes in it.
- Mix the sweetened condensed milk, hot fudge sauce, and peppermint extract in a bowl until smooth.
- While the cake is still warm, poke holes in it using a fork or straw.
- Pour the milk mixture over the cake, ensuring it seeps into the holes.
- Let the cake cool completely before adding toppings.
- Sprinkle half of the peppermint crunch over the cake.
- Spread Cool Whip evenly over the top.
- Sprinkle the remaining peppermint crunch on top.
- Chill in the refrigerator for at least an hour before serving.
- Slice and serve the Chocolate Peppermint Poke Cake.
Notes
- Tip 1: You can use any type of chocolate cake mix you prefer.
- Tip 2: The cake will keep 3 or 4 days in the refrigerator.
- Tip 3: You can freeze the cake and thaw it when you are ready to enjoy.