October 6, 2011

Chocolate Peppermint Poke cake

1 box Betty Crocker® SuperMoist® chocolate fudge cake mix Water, vegetable oil and eggs called for on cake mix box Filling 1 box (4-serving size) white chocolate instant pudding and pie filling mix 2 cups milk 1/2 teaspoon peppermint extract Frosting 1/4 teaspoon peppermint extract 1 container Betty Crocker® Whipped milk chocolate frosting 3/4 cup coarsely chopped chocolate-covered peppermint patties (8 candies) 1 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. 2 In medium bowl, beat filling ingredients with whisk about 2 minutes. Immediately pour over cake. Cover loosely; refrigerate about 2 hours or until chilled. 3 Stir 1/4 teaspoon peppermint extract into frosting. Spread frosting over top of cake. Sprinkle with peppermint patties. Store covered in refrigerator www.bettycrocker.com

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