Try this Peppermint Poke Cake recipe
- Carbohydrate 2.0410125 g
- Cholesterol 3.26666666666667 mg
- Fat 0.784055 g
- Fiber 0 g
- Protein 1.421055 g
- Saturated Fat 0.4879675 g
- Serving Size 1 1 Serving (63g)
- Sodium 21.2415833333333 mg
- Sugar 2.0410125 g
- Trans Fat 0.0404579999999998 g
- Calories 21 calories
Step-by-step
- Prepare cake according to box instructions in a 9x13" pan.
- Right before cake comes out of the oven prepare the pudding by adding the chocolate pudding mix, milk, and peppermint extract in a large bowl. Whisk to combine (2 minutes). Add 1 cup of the peppermint crunch baking chips and stir together.
- After cake comes out of the oven use the back of a wooden spoon to poke holes all over the cake.
- Pour the pudding mix over the warm cake and use a rubber spatula to spread it evenly over the cake, making sure to get the pudding into the holes.
- Refrigerate until chilled completely (about 1 hour).
- Top evenly with Cool Whip and sprinkle with the remaining 1 cup of Peppermint Chips.
- Enjoy!
Dense chocolate crumb absorbs a silky peppermint-infused pudding that fills structural cavities created while the cake remains warm. Whisking the cold milk and instant pudding base for exactly two minutes ensures proper starch hydration before the mixture begins to set. Incorporating peppermint extract directly into the dairy prevents uneven distribution that occurs when flavoring fat-based components separately. Folding the mint baking chips into the liquid pudding rather than the cake batter prevents heavy pieces from sinking to the bottom of the baking pan during the oven rise.
Preventing Structural Failures
Achieving structural integrity requires specific handling during the piercing and pouring phases. Poking the warm 9x13-inch pan with the rounded end of a wooden spoon creates channels that must measure roughly three-quarters of an inch deep without breaking through the bottom crust. Spreading the pudding immediately upon extraction from the oven utilizes residual steam to draw moisture deep into the crumb matrix. Refrigerating the assembled dessert for precisely 60 minutes allows the starches to firm up before the whipped topping is applied, preventing sliding layers.
- Bake the chocolate fudge base until an inserted thermometer registers 205 degrees Fahrenheit to ensure no raw center remains beneath the pudding layer.
- Stir the milk continuously while adding the pudding powder to prevent lumps from forming in the instant mix.
- Store the finished dessert covered in the refrigerator for up to 72 hours; freezing is not recommended because thawed pudding separates and ruins the crumb texture.
