Peppermint Patty Poke Cake

Bake cake according to recipe directions. Allow it to cool for only about 15 minutes.

Meanwhile, combine ingredients for the filling mixture; milk, pudding, and peppermint extract. Poke holes in the cake with the end of a mixing spoon every half an inch.

Pour filling over cake and spread evenly so that the filling gets into each hole (I didn’t use all of the pudding mixture). Loosely cover and refrigerate for at least 2 hours.

I tried to frost this cake in the normal way, but I had a hard time with it since the pudding was already so slick, so instead I microwaved the frosting until it just liquefied and then poured it over the cake, allowing the frosting to spread and completely cover the cake. This makes for a very smooth “iced” look.

After frosting the cake, break up peppermint patties and sprinkle the pieces all over the cake. Then drizzle everything with the melted chocolate chips. The easiest way to do this it to melt the chips in a ziplock bag, snip a small hole in the corner and squeeze the chocolate out slowly.

Refrigerate until serving. Keeps in the fridge for several days. Happy cooking!