Peppermint Pattie Poke Cake

Peppermint Pattie Poke Cake

Cake:
1 package chocolate fudge cake mix
1-1/4 cups water
1/3 cup vegetable oil
3 eggs

Filling:
1 box (4-serving size) white chocolate instant pudding mix
2 cups milk
1/2 teaspoon peppermint extract

Frosting:
1/4 teaspoon peppermint extract
1 tub (12-oz.) Betty Crocker Whipped milk chocolate frosting
3/4 cup coarsely chopped chocolate-covered peppermint patties (8
candies)

Heat the oven to 350°F. Grease bottom only of a 9x13-inch pan with
shortening or spray bottom with cooking spray.

In large bowl, beat cake mix, water, oil and eggs with electric mixer
on low speed 30 seconds. Beat on medium speed 2 minutes, scraping
bowl occasionally. Pour into pan.

Bake 32 to 37 minutes or until toothpick inserted in center comes out
clean. Cool 15 minutes. Poke top of warm cake every 1/2-inch with
handle of wooden spoon.

In medium bowl, beat pudding mix, milk and 1/2 teaspoon peppermint
extract with wire whisk about 2 minutes. Immediately pour pudding
evenly into holes in cake. Cover loosely and refrigerate about 2
hours or until chilled.

Stir 1/4 teaspoon peppermint extract into frosting. Spread frosting
over top of cake. Sprinkle with peppermint patties. Store loosely
covered in refrigerator.

Yields: 15 servings

Note: To keep candies from sticking together, sprinkle 1 tablespoon
sugar over the cutting board. As you cut the candies, toss them with
the sugar.