Best 6 Chocolate Peppermint Poke Cake Recipes

CHOCOLATE-PEPPERMINT POKE CAKE

Steps:

• Heat oven to 350°F (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 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.

PEPPERMINT POKE CAKE

Steps:

• Preheat oven to 350º and grease a 9"-x-13" pan. Prepare chocolate cake mix according to package directions with the addition of mint extract and bake until a toothpick inserted in the center comes out clean, about 25 minutes.
• Poke cake all over with a peppermint stick or the bottom of a wooden spoon. In a small bowl, microwave marshmallow creme and water for 1 minute, then stir until smooth. Stir in 1/3 cup crushed candy canes, then pour all over cake, making sure to fill the poked holes.
• Frost cake with whipped topping and garnish with remaining crushed candy canes and fudge sauce. Serve.

CHOCOLATE PEPPERMINT POKE CAKE

Steps:

• 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.

CHOCOLATE PEPPERMINT POKE CAKE

Steps:

• Preheat oven to 350°F (180°C). Grease 13- x 9-inch (3 L) baking pan. In large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil, melted butter, vanilla and peppermint extract. Using electric mixer, beat batter on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into prepared pan.
• Bake for 35 to 40 minutes or until tester inserted in center comes out clean. Use end of large wooden spoon to poke 1/2-inch (1 cm) holes in cake. Let cool in pan for 10 minutes. Turn out onto rack; let cool completely.
• Beat whipping cream with icing sugar until it holds firm peaks; gently fold in sour cream and peppermint extract. Spread all over cake, pushing into holes.
• Drizzle chocolate sauce over top and sprinkle with crushed candy canes.

THIN MINT POKE CAKE RECIPE

Steps:

• Heat oven to 350 degrees. Grease bottom of a 9 x 13 inch pan.
• Prepare cake mix according to package directions (Betty Crocker calls for the water, oil, and eggs as listed above).
• Bake for 30 to 35 minutes or until done.
• Using a fork or spoon handle, poke holes over the entire cake after taking it from the oven.
• Pour sweetened condensed milk over the cake, letting it soak into the holes.
• Heat up hot fudge in the microwave, then drizzle and spread over the top of the cake.
• To make the frosting, beat together butter, milk, powdered sugar, peppermint extract, and green food coloring until smooth.
• Spread over the cooled cake.
• Sprinkle on chopped Andes Mints and refrigerate for at least an hour before serving.

CHOCOLATE PEPPERMINT CAKE

Steps:

• In a bowl, combine dry ingredients. Add milk, oil, eggs and vanilla; beat at medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into three greased and floured 9-in. round baking pans. , Bake at 350° for 18-23 minutes or until cake tests done. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For filling, beat cream until soft peaks form. Add the sugar, vanilla and food coloring if desired; beat until stiff peaks form. Set aside about 1 tablespoon crushed candy. Fold remaining candy into cream mixture. Spread between layers and around sides but not over the top. , For glaze, melt butter in a saucepan over low heat. Add cocoa and water; cook, stirring constantly, until slightly thickened. Remove from the heat; whisk in vanilla. Gradually blend in sugar until smooth. Add additional water if necessary. Spread over top of cake. Sprinkle with reserved candy. Chill before serving. Store in the refrigerator.