Peppermint Patty Poke Cake Recipes

PEPPERMINT POKE CAKE

Steps:

• Preheat oven to 350º and grease a 9"-x-13" pan. Prepare chocolate cake mix according to package directions with the addition of mint extract and bake until a toothpick inserted in the center comes out clean, about 25 minutes.
• Poke cake all over with a peppermint stick or the bottom of a wooden spoon. In a small bowl, microwave marshmallow creme and water for 1 minute, then stir until smooth. Stir in 1/3 cup crushed candy canes, then pour all over cake, making sure to fill the poked holes.
• Frost cake with whipped topping and garnish with remaining crushed candy canes and fudge sauce. Serve.

PEPPERMINT PATTY POKE CAKE

Steps:

• Heat oven to 350º. Make cake as with water, eggs and oil as directed on package for 9 x 13 pan (approx. 30 minutes); cool 15 minutes.
• Poke top of warm cake every 1/4 inch with handle of wooden spoon. In Medium bowl, beat filling ingredients with wire whisk about 2 minutes.
• Immediately pour filling evenly into holes in cake. Cover loosely and refrigerate about 2 hours until chilled.
• Place sugar, butter and milk in a medium-size saucepan over medium heat.
• Stir until the mixture comes to a boil, 3-4 minutes. Still stirring, let the mixture boil until the sugar dissolves, 1 minute. Remove pan from heat.
• Stir in chocolate chips, and continue to stir until chocolate has melted. Cool 10 minutes. Stir in peppermint extract.
• Pour/spread frosting over cake top while still warm. (frosting will firm as it cools). Chill at leat 30 minutes and store in the refrigerator.
• Can be garnished with junior mint candies, crushed peppermint sticks, or mint chocolate chips.

CHOCOLATE-PEPPERMINT POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Make and bake cake mix as directed on box for 13x9-inch pan. Cool 15 minutes. With handle of wooden spoon, poke top of warm cake every 1/2 inch.
• In medium bowl, beat filling ingredients with whisk about 2 minutes. Immediately pour over cake. Cover loosely; 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 covered in refrigerator.

YORK PEPPERMINT PATTY POKE CAKE

Steps:

• 1. Preheat oven to 350 degrees F.Grease and flour a 9x13-inch baking pan.Add crushed chocolate mint cookies.
• 2. Beat cake mix,water,egg whites,vegetable oil and mint chocolate chips together in a bowl using an electric mixer on medium speed until batter is smooth,about 2 minutes.
• 3. Pour batter into the prepared baking pan.
• 4. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean,30 to 35 minutes. Poke holes into cake using a skewer.
• 5. Stir sweet condensed milk,hot fudge ice cream topping and 2 teaspoons mint extract together in a medium bowl;pour over the warm cake and holes.Cool completely,about 1 hour.
• 6. In a another medium bowl,combine whipped topping,cream cheese and remaining mint extract.Whisk together until smooth.Spread over the cake.
• 7. Sprinkle with chopped peppermint patties over whipped topping mixture.

PEPPERMINT PATTY CAKE

Steps:

• Cake: Preheat oven to 350; grease& flour 12 cup Bundt pan In microwave safe bowl combine chocolate, peppermint candies and milk; heat on hi at 20 sec intervals, stirring occasionally, until melted; reserve Combine flour, baking pwdr and salt; at hi speed beat butter with sugar until fluffy, reduce speed to med, beat in eggs 1 at a time and vanilla until combined; alternately beat in flour mixture and milk; beat 1 minute Trnasfer 1 cup batter to bowl; stir in reserve melted chocolate mixture; pour 5 cups plain batter into pan; drop half of chocolate batter over batter in pan Swirl knife thru batters to marble Add remaining plain& choc.
• batters to pan; with knife, marble batters by scooping knife into& up thru batters.
• Bake 1 hr to 1 hr 10, or until toothpick comes out clean; cook in pan 30 minutes; remove; cool completely on rack Glaze: In micro safe bowl combine chocolate& butter; heat in micro on hi at 10 sec.
• intervals, stirring occasionally, until melted; pour over cake; garnish with candies if desired.

PEPPERMINT PATTIES

Steps:

• In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners' sugar, a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Let patties dry at room temperature two hours, turning once.
• In a medium saucepan over low heat, melt chocolate with shortening, stirring often. Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Let cool on waxed paper until set.

BEST PEPPERMINT PATTY CAKE

Steps:

• For the cake:.
• Trace three 9-inch cake pans onto sheets of wax paper. Cut out wax paper circles. Grease the cake pans well with shortening. Place wax paper in bottom of pans. Grease well again over the wax paper. Flour pans well.
• Melt chocolate morsels in the microwave on HIGH for 30-second intervals until melted (about 1 1/2 minutes). Stir until smooth.
• Beat softened butter and brown sugar at medium speed for about 5 minutes or until well blended. Add eggs, one at a time, beating just until blended after each addition. Add melted chocolate, beating until blended.
• Sift together flour, baking soda & salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Add hot water. Beat at low speed just until blended. Stir in vanilla. Pour batter evenly into prepared pans.
• Bake at 350°f for 30 minutes or until wooden pick comes out clean. Cool in pans on wire rack 10 minutes; remove from pans and let cool completely on wire racks. Remove wax paper. Spread Peppermint Filling evenly between cake layers. Spread Chocolate Ganache evenly on top and sides of cake. (garnish with chopped peppermint candy, if desired).
• For the Peppermint Filling.
• Beat butter at medium speed until creamy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat after each addition at low speed. Stir in peppermint extract.
• For the Ganache.
• Microwave chocolate morsels and whipping cream in at 2 quart bowl at MEDIUM power FOR 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth. Whisk in butter and let stand 20 minutes.
• Beat at medium speed 3 to 4 minutes or until soft peaks form.
• Ice top and sides of cake with Ganache.
• Sprinkle crushed peppermint candies over Ganache.