Description
A rich chocolate cake infused with minty fudge and topped with Cool Whip and York Peppermint Patties for a delightful dessert.
Ingredients
Scale
- 1 box Betty Crocker Super Moist Devil’s Food Cake Mix (plus water, oil, eggs)
- 1 can (14 oz) Eagle Brand Sweetened Condensed Milk
- 1/2 cup Hershey’s Chocolate Syrup
- 1 tub (8 oz) Cool Whip (thawed)
- 1 bag (10 oz) York Peppermint Patties Minis (roughly chopped)
Instructions
- Preheat your oven according to the cake mix instructions. Prepare the cake mix and pour it into a greased 9×13 pan. Bake until a toothpick inserted comes out clean, usually around 30-35 minutes. Let cool for about 15 minutes, then poke deep holes all over the warm cake using a fork or skewer.
- In a small bowl, whisk together the Eagle Brand Condensed Milk and Hershey’s Chocolate Syrup until blended into a thick, rich fudge sauce.
- Pour the fudge sauce evenly over the poked chocolate cake, making sure it seeps into those delightful holes. Chill the cake in the refrigerator for at least 2 hours to let the flavors meld and set.
- Once chilled, take out the cake and spread the cooled Cool Whip evenly over the top.
- Just before serving, heavily sprinkle the chopped York Peppermint Patties over the whipped topping.
Notes
Make-ahead tips include preparing the cake a day in advance and chilling well before serving. Avoid shallow holes when poking the cake for the fudge sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cake, dessert, chocolate, mint, poke cake