I must confess that we didn’t even wait until after Thanksgiving was over before we opened the first box of candy canes.
It is a little embarrassing.
But at least it went into something really yummy – a chocolate peppermint poke cake.
You remember the original poke cakes made with colorful jello poked into a white cake? This holiday version features a chocolate cake poked with a yummy peppermint simple syrup.
It’s rich and minty and most of all – super easy!
Chocolate Peppermint Poke Cake
1 – 9 x 13 chocolate cake (you can use a mix – or make your own from scratch)
1 cup water
1 cup granulated sugar
1 teaspoon peppermint extract
1 tub of Cool Whip
1 or 2 crushed candy canes
Bake cake as directed.
While the cake is baking, combine the water and sugar in a saucepan. Heat over medium heat until the sugar is dissolved and the mixture boils. Add the peppermint extract.
Reduce heat and let it simmer for 20 minutes, stirring occasionally. Remove from heat and let cool slightly.
As soon as the cake comes out of the oven, use a fork to poke the entire top and slowly pour the peppermint syrup over it all.
Let it cool completely.
Frost with the Cool Whip and garnish with the crushed peppermints.
Refrigerate until you are ready to serve.
The cake just gets more minty as it sits!
I’ve linked this post with Tempt My Tummy Tuesday at Blessed With Grace and Tasty Tuesday at Balancing Beauty and Bedlam.