Peppermint Mocha Poke Cake
Peppermint Mocha Poke Cake is a fluffy white cake 'poked' and filled with pudding. Top with whipped cream and peppermint bark. A great holiday treat!
Servings 12 pieces
Ingredients
White Cake
- 1 box white cake mix
- 1/2 cup oil
- 1 cup milk
Peppermint Mocha Pudding
- 3.9 ounces chocolate pudding mix
- 1/2 cup milk
- 1/2 cup peppermint mocha creamer I used Coffee Mate-Holiday Collection
Topping
- 8 ounces frozen whipped topping, thawed
- 2 ounces peppermint bark chopped
Instructions
White Cake
- 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.
Peppermint Mocha 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.
- Refrigerator to let the pudding set for around 2-3 hours.
Topping
- Just before serving frost with the whipped cream. Chop up the peppermint bark and sprinkle over the top.