Peppermint Patty Poke Cake

Happy Fall!  I've changed the background of my blog in honor of today, the first official day of fall.  I love fall!  Pumpkins, apples, cooler weather, Halloween, Thanksgiving, football...  unfortunately, due to a lack of creative planning on my part, my recipe today is not fall related.  It is part 2 in my "Baking with Candy" series though.  I'm a bit behind on posting, I guess I've been in a baking slump the past few days.  Well, it has come to an end!  A post early this morning and at least one more later in the day.  Well, that is the goal anyway.

I recently came across this recipe in a Betty Crocker mini cookbook I have had for a couple of years.  As I flipped through the pages, this one really caught my eye.  I've made poke cakes before, but never this intense!  Chocolaty, minty, York Peppermint Patty yumminess... all mixed into a chocolate cake... how could you go wrong?

Ingredients:

CAKE:

1 box Betty Crocker Supermoist triple chocolate fudge cake mix (I used Pillsbury Devil's Food because I had it on hand)

water, vegetable oil, and eggs called for in cake mix directions

FILLING:

1 box (4 servings) white chocolate instant pudding

2 cups milk

1/2 t peppermint extract

FROSTING:

1/4 t peppermint extract

1 tub whipped chocolate frosting

3/4 cup coarsely chopped peppermint patties (8 candies)

Prepare the cake mix as directed in a 9x13 pan.  After you remove the cake from the oven, let it cool for 15 minutes.  Poke top of warm cake every 1/2 inch with handle of wooden spoon.

In medium bowl, beat filling ingredients with a whisk.

Pour filling over the cake immediately.

Cover loosely and refrigerate for two hours.  Stir the peppermint extract into the frosting.

You are probably wondering why the back of the label of my icing is ripped.  Well, that is because I save boxtops for my nephew, Gavin.  Sort of obsessively collect them, lol.  So I cut it off before I used the icing.  Thus, it is all wonky.  Spread the icing over the cake.  Roughly chop the peppermint patties and sprinkle on top of the iced cake.

NOW, you can finally cut the cake and enjoy it!  Store the remaining cake in the fridge.  Here is what the finished cake looked like...

With the strong scent of mint in the air (mingled with a hint of chocolate), I was beginning to be afraid that it may be too minty.  I didn't want it to taste medicinally minty!  Well, only one way to find out.  Here is what the first slice looked like...

Perhaps you need a closer look....

It was SO moist!  It has been my experience that sometimes chocolate cake can get dry, because of the cooking time it takes to get it done, but this was not dry at all!  It was perfectly moist, supremely chocolate and just a hint of minty-ness.  I thought it was really yummy.  My prince however, is not a fan of chocolate and mint together.  I know, I know... a shocking, strange opinion of his.  So I knew he wasn't going to want to try this cake.  So, my loyal friend, Dayna, was kind enough to taste test it with me.  Oh, what sacrifices we make for friendship!  :)  Anyway, she liked it too.  We were both a little shocked at how well it all came together.  Like I said, the minty-ness was a bit daunting and scary at first.  Don't be afraid though.  It was easy and tastes really fancy.  Give it a whirl and let me know what you think!