Chocolate Peppermint Poke Cake - AMAZING!!!! Only 6 ingredients - chocolate cake mix, hot fudge sauce, condensed milk, cool whip and peppermint crunch chips. Great for a crowd. Tastes like Christmas! Everyone always asks for the recipe!
1box devils food cake, plus ingredients to make cake
1(11.75-oz)jar Smucker's hot fudge sauce
1(14-oz)can sweetened condensed milk
1(8-oz)container Cool Whip
1(10-oz)bag Andes peppermint crunch baking chips
Bake cake in a 9x13-inch pan according to direction on the package.
While the cake is baking, mix sweetened condensed 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, spoon handle, 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.
You can use any type of chocolate cake mix you prefer. Regular Chocolate, Chocolate Fudge, Devil's Food, or Triple Chocolate Fudge will work fine.
If you can't find the Andes Peppermint Crunch Baking Bits, you can substitute Ghirardelli Peppermint Chunks Baking Chips or some crushed candy canes and white chocolate chips.
How far in advance can you make a poke cake? The cake will keep 3 or 4 days in the refrigerator.
Can Poke Cakes be frozen? Yes! You can freeze the cake and thaw it when you are ready to enjoy.