Tuesday, December 20, 2016

Chocolate Peppermint Poke Cake

Christmas cookies are the bomb, but I really like having a festive dessert to serve around Christmas time. This cake, which is super easy to prepare, is also super delicious to eat, and looks beautiful to boot!

This cake is modeled after all the "better than" cakes... there are so many varieties now! So let them eat cake. And have a Merry Christmas!

Find more Christmas ideas at Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Full Plate.

Chocolate Peppermint Poke Cake

1 box chocolate cake mix, plus eggs and oil needed for mix
1 can (14 ounces) sweetened condensed milk
1 cup hot fudge sauce, warmed
8 ounces Cool Whip
1 package Andes Peppermint Bits
1 cup crushed Candy Cane Oreos

Bake cake according to package directions. While cake is still warm, poke holes all over the top of the cake using the handle of a wooden mixing spoon.

Combine the sweetened condensed milk and hot fudge sauce and whisk well. Pour over the cake, aiming to fill the holes as best as possible. Cover and chill for about an hour. Spread Cool Whip on top and sprinkle the peppermint bits and cookie crumbs over the Cool Whip. Cover and chill for an additional 3 hours (or longer).

1 comment:

  1. We will love your Peppermint Poke Cake Sara. Thanks so much for sharing your awesome recipe with us at Full Plate Thursday! Hope you are having a wonderful week and hope to see you soon!
    Miz Helen


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