Description
This festive Peppermint Hot Chocolate Poke Cake is everything you need in a holiday dessert. It’s made up of a peppermint red velvet cake soaked in a white chocolate peppermint pudding and a homemade hot chocolate whipped cream topping!
Ingredients
For the cake
- 1 box (15oz) red velvet cake mix
- Ingredients on the box: eggs, oil, water
- ½ teaspoons peppermint extract (optional)
For the filling:
- 1 box (3.4oz) Hersey’s white chocolate (or vanilla) instant pudding mix
- 1¾ cup milk
- 1/8 – ¼ teaspoon peppermint extract
For the whipped cream:
- 1 1/2 cups heavy whipping cream
- 1 cup powdered hot chocolate mix (about 6 sleeves of instant hot chocolate)
- Additional hot fudge sauce for drizzling
- Andes Peppermint Crunch for garnish
Instructions
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 9×13” 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.
For the filling:
- While the cake has cooled, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
- Prepare the pudding layer by mixing the pudding with the milk, and peppermint extract. 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. In the cold mixing bowl, beat the heavy cream on medium speed until soft peaks form. Add the hot chocolate mix and increase the speed to medium-high. Beat until stiff peaks form.
- Spread whipped cream over the top of cake. You can top the cake with a chocolate drizzle and some crushed Andres Peppermint Crunch.
- Category: Cake
- Method: Oven
- Cuisine: American
