Description
This rich and festive Chocolate Peppermint Poke Cake blends moist devils food cake with a luscious peppermint-infused hot fudge and sweetened condensed milk mixture. Topped with Cool Whip and crunchy Andes peppermint chips, this chilled dessert is perfect for holiday celebrations or any time you crave a refreshing chocolate-mint treat.
Ingredients
Scale
Cake Ingredients
- 1 box devils food cake mix (plus ingredients called for on the box)
Filling
- 1 (11.75-oz) jar Smucker’s hot fudge sauce
- 1 (14-oz) can sweetened condensed milk
- ¼ tsp peppermint extract
Topping
- 1 (8-oz) container Cool Whip
- 1 (10-oz) bag Andes peppermint crunch baking chips
Instructions
- Bake the Cake: Preheat your oven and prepare a 9×13-inch pan. Bake the devils food cake mix according to package directions until a toothpick inserted in the center comes out clean.
- Prepare the Peppermint Filling: While the cake bakes, combine the hot fudge sauce, sweetened condensed milk, and peppermint extract in a bowl and mix well.
- Poke and Pour: Once the cake is hot out of the oven, use a fork, spoon handle, or straw to poke holes all over the surface. Slowly pour the peppermint filling evenly over the cake, allowing it to seep into the holes. Let the cake cool completely, allowing the flavors to meld.
- Add Toppings and Chill: Sprinkle half of the Andes peppermint crunch baking chips over the cake. Spread an even layer of Cool Whip on top, then sprinkle the remaining peppermint chips over the whipped topping. Refrigerate the cake until chilled and set before serving.
Notes
- Use a fork or a similar utensil to poke evenly spaced holes deep enough to allow the filling to soak into the cake layers.
- For a stronger peppermint flavor, add a few drops more peppermint extract cautiously.
- Chilling the cake for at least 2 hours helps set the pudding-like filling and enhances the flavor fusion.
- Store the cake covered in the refrigerator for up to 3 days to maintain freshness.
