PEPPERMINT POKE CAKE

PEPPERMINT POKE CAKE 1 Chocolate Fudge Box Cake Mix *ingredients needed to make cake mix (eggs, oil, water) 1.4 oz package of Instant Chocolate Pudding Mix 2 cup cold milk 1/4 tsp Peppermint Extract 2 cups Andes Peppermint Crunch Baking Chips, divided 8 oz container of Cool Whip Prepare cake according to box instructions in a 9×13″ pan. Right before cake comes out of the oven prepare the pudding by adding the chocolate pudding mix, milk, and peppermint extract in a large bowl. Whisk to combine (2 minutes). Add 1 cup of the peppermint crunch baking chips and stir together. After cake comes out of the oven use the back of a wooden spoon to poke holes all over the cake. Pour the pudding mix over the warm cake and use a rubber spatula to spread it evenly over the cake, making sure to get the pudding into the holes. Refrigerate until chilled completely (about 1 hour). Top evenly with Cool Whip and sprinkle with the remaining 1 cup of Peppermint Chips.