Today I’m sharing with you one of the messiest cakes I’ve ever made but one of the most delicious as well. Some call it a Christmas poke cake, but personally I like to call it gooey dark chocolate fudge peppermint cookies and cream deliciousness cake. Long name, great (rich) taste! Anyways, I’ll stop blabbing about it and just give you the recipe.
Okay so this is pretty simple really! A lot of layering and the cake is just boxed so there isn’t anything too complicated, or slimming (sorry dieters) going on here.
What you’ll need:
1 chocolate fudge cake mix (plus ingredients it calls for)
1 cup peppermint dairy creamer
14.5 oz sweetened condensed milk
1 jar Smuckers hot fudge sauce
1/4 cup peppermint dairy creamer
1 cup crushed Oreos
8 oz cool whip (not frozen)
About 1 1/2 cup Andes peppermint candies (crushed) [for topping]
About 1 cup crushed Oreos [for topping]
What to do:
First, prepare and bake cake mix according to direction in box, let cool
Second, use the opposite end of a wooden spoon to poke holes (about 1 inch apart) in cake
Third, mix together 1 cup peppermint dairy creamer and condensed milk- pour over cake, try filling up holes
Fourth, mix together hot fudge sauce and 1/4 cup peppermint dairy creamer, then also mix in 1 cup crushed Oreos- pour and spread over cake evenly
Fifth, spread cool whip over top of fudge mixture
Sixth, sprinkle crushed Andes peppermint candies and remaining crushed Oreos over cool whip layer
Refrigerate for at least 4-6 hours (the longer the better because it gives it all a chance to soak up and gel together making it nice and gooey)
This cake is really fun for the holidays. You can also nix the peppermint candies and swap the peppermint creamer for any other flavor to make just a cookies and cream cake as well.