Peppermint Pattie Poke Cake

Cake:

• 1 box chocolate cake mix
• Water, oil, and eggs called for on mix

Filling:

• 1 box (4-serving size) white chocolate instant pudding mix
• 2 cups milk
• 1/2 tsp peppermint extract

Frosting:

• 1/4 tsp peppermint extract
• 1 container milk chocolate frosting (or make your own)
• 3/4 cup coarsely chopped chocolate covered peppermint patties (8 candies)--hint, they will chop better if you freeze them first

1. Heat oven to 350 degrees. Make cake as directed for 13x9 inch pan; cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon.
2. In medium bowl, beat filling ingredients with wire whisk about 2 minutes. Immediately pour over cake. Cover loosely and refrigerate about 2 hours or until chilled
3. Stir 1/4 tsp peppermint extract into frosting. Spread frosting over top of cake. Sprinkle with peppermint pattie pieces. Store loosely covered in fridge.

15 servings.

NutritionInformation:

1 Serving:Calories 360 (Calories from Fat 130); Total Fat 15g (Saturated Fat 4 1/2g, Trans Fat 1 1/2g); Cholesterol 45mg; Sodium 440mg; Total Carbohydrate 54g (Dietary Fiber 1g, Sugars 38g); Protein 4g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium8%; Iron 10% Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 3 1/2