Description
Fluffy white cake ‘poked’ so Peppermint Mocha pudding fills every part. Top with whipped cream and chopped peppermint bark. A simple cake for the holiday!
Ingredients
- 1 box (about 15 To 18 Oz. Size) White Cake Mix
- ½ cups Oil
- 1-½ cup Milk, Divided
- 3 Eggs
- ½ cups Peppermint Mocha Creamer
- 4 ounces, weight Chocolate Pudding Mix
- 8 ounces, weight Frozen Whipped Topping, Thawed
- 2 ounces, weight Peppermint Bark Chopped
Preparation
For the cake:
Mix white cake mix, oil, 1 cup milk, and eggs. Transfer batter to a 13 x 9 greased pan then put into a preheated 350ºF oven. Bake for 34–38 minutes. Take out to cool for 10–15 minutes.
Once cake has cooled down a bit, it’s time to poke it. Take a straw and insert to make holes all over the cake.
For the peppermint mocha pudding:
With an electric mixer, blend remaining milk, peppermint mocha creamer and chocolate pudding mix until completely blended, around 3 minutes. Pour pudding over top of cake and use a spatula to spread evenly while pushing the pudding into the poke marks.
Refrigerate to let the pudding set, around 2–3 hours.
Just before serving, frost with whipped topping. Chop up the peppermint bark and sprinkle over the top.
