The holidays are so much fun around here. Not only do we have Christmas coming but it’s also a time for several birthdays in our family. Just a few days before Christmas we celebrate my Mother -In-Law’s. After spending the week with her recently I found out she has a peppermint mocha obsession so I decided to bake her something I know she will love, Peppermint Mocha Poke Cake.
While we were in Disney World during the week of Thanksgiving I found out that my MIL has a ‘Starbucks’ Sixth Sense. It was like she could sniff one out from 300 feet away. She would say “I’ll be right back!” then return with a steaming cup of Starbucks Peppermint Mocha with delight in her eyes. I think it was her favorite thing to do next to eating at Be Our Guest. I hope she enjoys this cake as much as she enjoyed that Starbucks!
Feel free to cook the white cake mix per package directions. For me, that is usually just a ‘guide’. Most boxed cake mixes call for water which I will substitute with milk. Or for my Piña Colada Upside Down Cake I added pineapple juice. Mix it up! And this trick works for most baked goods. Take my Chocolate Cherry Cafe Brownies for example, I used coffee instead of milk or water. Turned out great!
For this particular recipe I used 1/2 cup oil, 1 cup milk and 3 eggs. Mix then add the batter to a 13″ x 9″ greased pan then put into a preheated 350 degree oven. Bake for 34-38 minutes. Take out to cool for 10-15 minutes. Once the cake has cooled down a bit now it’s time to ‘poke’ it. Take a straw and insert to make holes all over the cake. Once it’s been sufficiently poked now it’s time to prepare the pudding.
With an electric mixer blend together the milk, peppermint mocha creamer and chocolate pudding mix until completely blended, around 3 minutes. Pour the pudding over top of cake then use a spatula to spread evenly while pushing the pudding into the poke marks. Now lick the bowl, you know you want to! Refrigerator to let the pudding set for around 2-3 hours.
Just before serving frost with the whipped cream. Chop up the peppermint bark and sprinkle over the top. So festive! And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Happy Holidays!
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Did you know that Tuesday was National Pretzel Day ? When I saw this I knew that I had to make & share one of my favorite desserts. It has a sweet citrusy center and a crisp, salty crust made of…you guessed it ~ Pretzels! It’s Cherry Limeade Pretzel Pie.
This is actually a take on a recipe that my Mother-In-Law makes. When I asked where she got it from she said a friend who she worked with made it. So where the original recipe comes from I can’t quit say but it’s delicious and I’m sure a classic in many households by now. I will never forget her making this for me and bringing it over right after we brought our now 9 yr. old home from the hospital. It was just the pick me up I needed to get through the long nights with a newborn.
My Mother-In-Law calls it ‘Margarita Pie’. Here is her hand written recipe card if you prefer to stick to her original version.
For me I changed up the recipe to what it finally became which is Cherry Limeade Pretzel Pie. When she came over with the recipe she brought me a can of sweetened condensed milk so I was literally had everything for this pie BUT the orange juice. I looked in my refrigerator and I had Cherry Limeade so it only made sense to make a few minor changes and Viola! This new version of the ‘Margarita Pie’ that I know and love was created and it was just as good as the original.
So on to the recipe. Gather your ingredients.
First, crush up some pretzels. I took about 1/2 a bag of my 2 yr. olds beloved Meijer Alphabet pretzels (Shhhh, don’t tell him!) and rolled them with a rolling pin to crush them. Roll to desired consistency. I like big pieces but you may prefer them as a finer texture.
Melt 1/2 cup butter while crushing the pretzels. When done add them to your greased pie plate with 1/4 cup sugar.
Mix it all together and form the crust on the bottom and around the sides of the pie plate.
In separate bowl you are going to combine everything BUT your whipped topping. Once combined you will then fold in your whipped topping.
Spoon it into your crust.
Refrigerate until chilled which takes a good 4-6 hours. A perfect no-bake treat for any occasion. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Need a quick pie recipe?