Tuesday, December 25, 2012

Christmas Poke Cake

Merry Christmas to you! We are celebrating today back 'home' in Wisconsin with family. I pray as you celebrate that you remember the true meaning of Christmas--the birth of our Savior. This cake is a spin off of a cake I have been making for years. I knew we would make it when I saw it. My girls helped me with some adaptations--using what we had in the house. EVERYONE loved it. You don't need big pieces since this is very rich.

Christmas Poke Cake

1 chocolate cake mix, prepared and baked according to the directions on the box.
1 cup peppermint dairy creamer  ***  Beth used ¼ powdered Peppermint Mocha creamer with 1 1/4 c heavy cream(this is for all the creamer needed for the recipe)
14.5 oz sweetened condensed milk
1 jar Smuckers hot fudge sundae sauce
1/4 cup peppermint dairy creamer
1 cup crushed Oreos Beth used red oreos
8 oz Cool Whip
Andes Peppermint Chips for topping (approximately 1 1/2 cups)  Beth used green Andes candies cut up
Crushed Oreos for topping (approximately 1 cup)

  1. Once the cake has cool, use the bottom of a wooden spoon to poke 20+ holes in the cake.
  2. In a small bowl, whisk together the sweetened condensed milk and 1 cup of the peppermint dairy creamer. Pour over the cake, trying to fill in the holes.
  3. In the same bowl, whisk together the hot fudge sundae sauce and 1/4 cup peppermint dairy creamer. Mix in 1 cup crushed Oreos.
  4. Pour and spread the fudge mixture over the cake as evenly as possible.
  5. Spread the cool whip over the fudge. Sprinkle on the Andes candy bits and crushed Oreos (as much or as little as you want).
  6. Refrigerate for 4-6 hours, until the sweetened condensed mixture has soaked into the cake and it's thoroughly chilled. Cut and serve.

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