My mom left this week after an extended visit and we miss her tons already. Every time I open the fridge I see her half-eaten bag of mini York Peppermint Patties and I’m reminded again how refreshing it is to have her here and how much harder it gets every time she leaves. In keeping with the Peppermint Pattie theme (her favorite “chaser” after a meal), I bring you the Peppermint Pattie Poke Cake for food for thought friday. Mix it, bake it, taste it, then call your mom and tell her you love her.
Peppermint Pattie Poke Cake
1 box triple chocolate fudge cake mix
Water, vegetable oil and eggs called for in cake recipe
1 box (4-serving size) white chocolate instant pudding mix
2 c milk
1/2 tsp peppermint extract
1/4 tsp peppermint extract
1 container whipped milk chocolate frosting
3/4 c coarsely chopped chocolate-covered peppermint patties (8 candies)
Heat oven to 350 degrees (325 for dark or nonstick pan). Make cake as directed for 9×13-inch pan; cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon.
In medium bowl, beat filling ingredients with wire whisk about 2 minutes. Immediately pour over cake. Cover loosely and refrigerate about 2 hours or until chilled.
Stir 1/4 tsp peppermint extract into frosting. Spread frosting over top of cake. Sprinkle with peppermint patties. Store loosely covered in refrigerator.