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| 1 | box Betty Crocker® SuperMoist® chocolate fudge cake mix |
| Water, vegetable oil and eggs called for on cake mix box |
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| 1 | box (4-serving size) white chocolate instant pudding and pie filling mix |
| 2 | cups milk |
| 1/2 | teaspoon peppermint extract |
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| 1/4 | teaspoon peppermint extract |
| 1 | container (12 oz) Betty Crocker® Whipped milk chocolate frosting |
| 3/4 | cup coarsely chopped chocolate-covered peppermint patties (8 candies) |
| 1. | Heat oven to 350°F for shiny metal or glass pan (or 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. |
| 2. | In medium bowl, beat filling ingredients with wire whisk about 2 minutes. Immediately pour over cake. Cover loosely; refrigerate about 2 hours or until chilled. |
| 3. | Stir 1/4 teaspoon peppermint extract into frosting. Spread frosting over top of cake. Sprinkle with peppermint patties. Store covered in refrigerator. |
| Follow High Altitude directions for 13x9-inch pan on cake mix box. |
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| To keep candies from sticking together as you cut them, sprinkle 1 tablespoon sugar over the cutting board. As you cut the candies, toss them with the sugar. |
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| Vanilla or chocolate instant pudding and pie filling mix can be used instead of the white chocolate pudding mix. |
Nutrition Information:
360 ( 130); 15g ( 4 1/2g, 1 1/2g); 45mg; 440mg; 54g ( 1g, 38g); 4g 2%; 0%; 8%; 10% 1 ; 2 1/2 ; 0 ; 3 3 1/2