Ingredients for Peppermint Patty Poke Cake
- Fudge Cake Mix
- Water as directed on cake mix box
- Vegetable Oil
- Eggs as directed on cake mix box
- Instant White Chocolate Pudding And Pie Filling Mix
- Skim Milk
- 1 teaspoon peppermint extract (for ganache)
- Granulated Sugar
- 1/4 cup (1/2 stick) unsalted butter (for ganache)
- Whole Milk
- 1 cup semi-sweet chocolate chips (for ganache)
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How to Make Peppermint Patty Poke Cake
- Preheat oven to 350°F (175°C).
- Prepare a 9x13 inch baking pan. Prepare your favorite chocolate cake mix according to package directions, using water, eggs, and oil as specified.
- Bake the cake for the time specified on the box (usually around 30 minutes), then let it cool in the pan for 15 minutes.
- Gently poke holes all over the warm cake using the handle of a wooden spoon, about 1/4 inch apart.
- In a medium bowl, whisk together the following filling ingredients (see ingredients list) for about 2 minutes until smooth and creamy.
- Immediately pour the filling evenly over the poked cake, allowing it to seep into the holes.
- Cover the cake loosely with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled.
- For the ganache: In a medium saucepan, combine 1 cup semi-sweet chocolate chips, 1/4 cup milk, and 1/4 cup butter over medium heat.
- Stir constantly until the mixture comes to a gentle boil and the chocolate is completely melted and smooth (about 3-4 minutes).
- Remove from heat and stir in 1 teaspoon peppermint extract.
- Pour/spread the warm ganache evenly over the chilled cake.
- Refrigerate for at least 30 minutes to allow the ganache to set completely.
- Garnish with Junior Mints, crushed peppermint candy canes, or chocolate chips before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
132g
Fat
33g
Carbs
15g
