Peppermint Hot Chocolate Poke Cake

• Vegetarian

• Condiments

  • 1 Hot fudge sauce

• Baking & Spices

  • 1 box Hersey's white chocolate
  • 1 cup Hot chocolate mix
  • 5/8 tsp Peppermint extract
  • 1 box Velvet cake mix, red

• Dairy

  • 1 1/2 cup Heavy whipping cream
  • 1 3/4 cup Milk

• Desserts

  • 1 Andes peppermint crunch

Found on beyondfrosting.com

Description

Ingredients

• For the cake
• 1 box red velvet cake mix
• Ingredients on the box: eggs, oil, water
• ½ teaspoons peppermint extract (optional)
• For the filling:
• 1 box Hersey’s white chocolate (or vanilla) instant pudding mix (3.4 oz)
• 1¾ C Milk
• ⅛ – ¼ teaspoons peppermint extract
• For the whipped cream:
• 1½ C Heavy Whipping Cream
• 1 C Hot chocolate mix (about 6 sleeves of instant hot chocolate)
• Additional hot fudge sauce for drizzling
• Andes Peppermint Crunch for garnish

Directions

• For the cake: Preheat the oven to 350°F.
• Prepare the cake according to the instructions on the box, combining the cake mix with eggs, vegetable oil, water and peppermint extract. Beat on medium speed until well combined.
• Bake the cake in 9x13” for 18-22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, your cake is done. Allow to cool for 10 minutes.
• While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
• For the filling: When the cake has cooled, prepare the pudding layer by mixing a package of instant white chocolate pudding with 1 ¾ cups of cold milk and add the peppermint extract to taste (1/8 tsp to ¼ tsp). Before the pudding sets, pour it over the top of the cake and put the cake in the fridge to let the pudding set, about 15 minutes.
• For the whipped cream: Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold (this step is optional, but a common practice I use.).
• In the cold mixing bowl, beat the heavy whipping cream on medium speed for about 2 minutes. Add the hot chocolate mix and increase the speed to medium high. Beat until stiff peak form.
• Spread whipped cream over the top of cake. You can top you cake with a chocolate drizzle and some crushed Andres Peppermint Crunch. This cake must stay refrigerated.