Peppermint Mocha Poke Cake

• Vegetarian

• Canned Goods

  • 1/2 cup Peppermint mocha creamer

• Baking & Spices

  • 4 oz Chocolate pudding mix
  • 8 oz Topping, frozen whipped
  • 1 box White cake mix

• Oils & Vinegars

  • 1/2 cup Oil

• Dairy

  • 1 1/2 cup Milk

• Desserts

  • 2 oz Peppermint bark

Found on bottomleftofthemitten.com

Description

Directions

• For this particular recipe I used 1/2 cup oil, 1 cup milk and 3 eggs. Mix then add the batter to a 13 x 9 greased pan then put into a preheated 350 degree oven. Bake for 34-38 minutes. Take out to cool for 10-15 minutes.
• Once the cake has cooled down a bit now its time to poke it. Take a straw and insert to make holes all over the cake.
• With an electric mixer blend together the milk, peppermint mocha creamer and chocolate pudding mix until completely blended, around 3 minutes. Pour the pudding over top of cake then use a spatula to spread evenly while pushing the pudding into the poke marks.
• Refrigerator to let the pudding set for around 2-3 hours.
• Just before serving frost with the whipped cream. Chop up the peppermint bark and sprinkle over the top.