This was inspired by my love of the Peppermint Chocolate Chip milkshake at Chick-fil-a. I wait all year to get my hands on one of those milkshakes. They are my absolute favorite!
This is made with the same method as my Butterfinger cake. Bake the cake, poke holes in it, pour a peppermint chocolate mixture all over it, and top it with Andes candy cane crunch and cool whip. OMG! DELICIOUS! This is Christmas in a pan! As with the Butterfinger cake, this cake gets better with time. It is great right out of the pan, but I would suggest making it at least a day in advance of eating. I must confess that we couldn't wait a day to sample this. It was just too dang tempting!
Chocolate Peppermint Poke Cake
- 1 box devils food cake, plus ingredients to make cake
- 1 jar Smucker's hot fudge sauce
- 1 can sweetened condensed milk
- 1/4 tsp peppermint extract or a few drops of peppermint oil
- 8 oz cool whip
- 1 bag Andes peppermint crunch baking chips
Bake cake in a 9x13-inch pan according to direction on the package.
While cake is baking, mix milk, hot fudge sauce and peppermint extract. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely.
Sprinkle half the peppermint crunch over cake. Spread Cool Whip over the top, then sprinkle the remaining peppermint crunch on top. Chill.