White Chocolate Peppermint Poke Cake Recipes

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WHITE CHOCOLATE PEPPERMINT POKE CAKE



White Chocolate Peppermint Poke Cake image

The most delicious White Chocolate Peppermint Poke Cake. This dessert is easy to make and is very festive for your holiday dessert table.

Provided by Moore or Less Cooking

Time 1h45m

Number Of Ingredients 4

1 box White Cake Mix
1 box White Chocolate Instant Pudding mix
1 container Cool Whip
12 Peppermint Candies

Steps:

  • Prepare cake according to the back of the box directions.
  • Prepare pudding according to the back of the box directions.
  • When the cake is completely cooled off, use a wooden spoon's handle to poke holes in the cake.
  • Pour pudding over cake, smooth top.
  • Spread Cool Whip over Pudding, smooth top.
  • While candies are wrapped, hit a couple of times with a mallet or hammer, and unwrap candies over the cake for decoration.
  • Refrigerate the cake for 1 hour or until set.

Nutrition Facts : Calories 79 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 62 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

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

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

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  • Once cake is baked and still warm, poke holes all over the top of the cake using the handle of a wooden mixing spoon.
  • Pour the sweetened condensed milk (and optional hot fudge) over the cake, aiming to fill the holes as best as possible.
  • Spread Cool Whip on top and sprinkle the peppermint bits (and optional OREOS) over the Cool Whip. Cover and chill for an additional 3 hours (or longer).

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