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Peppermint Poke Cake

A moist chocolate cake infused with refreshing peppermint, drenched in sweetened condensed milk, and topped with fluffy whipped cream and crushed peppermint candies.
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box chocolate cake mix Check for halal compliance
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs
For the Poke Mixture
  • 1 cup peppermint extract (non-alcoholic)
  • 1 can sweetened condensed milk
For the Topping
  • 1 cup whipped topping Check for halal compliance
  • 3/4 cup crushed peppermint candies

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Mix until well combined, allowing for a few lumps.
  3. Pour the batter into a greased 9x13-inch baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  4. Let the cake cool for about 10 minutes. Use the handle of a wooden spoon to poke holes all over the surface of the cake, about an inch apart.
Flavoring
  1. In a bowl, mix the peppermint extract with the sweetened condensed milk. Pour this mixture over the holes in the cake.
  2. Cover the cake with plastic wrap and refrigerate for at least 2 hours, or overnight if possible.
Topping and Serving
  1. Spread the whipped topping evenly across the chilled cake and sprinkle crushed peppermint candies over the top.
  2. Cut into squares and enjoy with family or friends.

Notes

Store covered in the fridge for up to 5 days. Freeze before adding whipped topping for up to 2 months.