Peppermint Pattie Poke Cake

Betty Crocker
If you like the chocolate/mint combination, you will love this recipe.

Cake

1 box Betty Crocker® SuperMoist® chocolate fudge cake mix

Water, vegetable oil and eggs called for on cake mix box

Filling

1 box (4-serving size) white chocolate instant pudding and pie filling mix

2 cups milk

1/2 teaspoon peppermint extract

Frosting

1/4 teaspoon peppermint extract

1 container (12 oz) Betty Crocker® Whipped milk chocolate frosting

3/4 cup coarsely chopped chocolate-covered peppermint patties (8 candies)

Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan).

Spray bottom only of 13x9-inch pan with baking spray with flour. Make and bake cake mix as directed on box for 13x9-inch pan. Cool 15 minutes. With handle of wooden spoon, poke top of warm cake every 1/2 inch.

In medium bowl, beat filling ingredients with wire whisk about 2 minutes. Immediately pour over cake. Cover loosely; refrigerate about 2 hours or until chilled.

Stir 1/4 teaspoon peppermint extract into frosting. Spread frosting over top of cake. Sprinkle with peppermint patties. Store covered in refrigerator.

High Altitude: Follow the instructions for high altitude that come in the box (for a 13x9-inch baking pan)