Description
A deliciously moist chocolate cake infused with peppermint and topped with a creamy whipped layer and crushed candy canes.
Ingredients
Scale
- 1 box chocolate cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon peppermint extract
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 8 ounces whipped topping, thawed
- 1/2 cup crushed candy canes
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- In a large bowl, mix the chocolate cake mix, eggs, vegetable oil, and water until smooth.
- Pour the batter into the prepared baking dish and bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes.
- Use the handle of a wooden spoon to poke holes all over the warm cake.
- In a small bowl, stir together the sweetened condensed milk and peppermint extract.
- Slowly pour the peppermint mixture over the cake, making sure it sinks into the holes.
- Let the cake cool completely.
- In a medium bowl, beat the softened cream cheese and powdered sugar until smooth.
- Fold in the whipped topping until fully combined and fluffy.
- Spread the topping evenly over the cooled cake.
- Sprinkle the crushed candy canes over the top.
- Chill for at least 2 hours before slicing and serving.
Notes
- For best results, allow the cake to chill overnight before serving.
- Feel free to adjust the amount of peppermint extract to taste.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg