Cake Ingredients:
Just look on the box & bake it as it says. Mix, oil, water & eggs.
Mix, mix...
Bake, bake....
Let it cool for a while - maybe 1/2 an hour? - and then poke, poke, poke with the handle of a wooden spoon. Be generous with those holes - you want a TON and they need to be everywhere! No more than an inch apart.
Now we're ready to move on to the filing! It's even easier than the cake part!
You'll need:
Pudding & milk! Just like the box says. And, because we're making this minty, get out your peppermint extract.
Mix up the pudding, milk & extract in a bowl.
Then immediately pour it over your cake. It won't really distribute itself much once it's been poured, so work carefully to try & get an even saturation.
Pop it in the fridge for a couple of hours to set.
And now we're on to the frosting! You could just grab a jar of pre-made frosting, but there is honestly not a canister on the shelf that can even *sort of* come close to the wonderful, smooth, rich, chocolaty & perfect taste of a frosting made from scratch. It's worth the 5 minutes it takes! Really!!
You'll need:
Look on the back of the Hershey's Cocoa canister - you'll see the recipe there. It uses cocoa, powdered sugar, butter. vanilla & milk. And, of course, we're adding in more peppermint extract!
Start out melting your butter & mixing in your cocoa.
Then alternately add in powdered sugar & milk. Add a little extra milk, if you need to, to get a good consistency.
Finally, add in the vanilla & mint.
Now spread that down over your cake.
And serve it up! If you have the time/patience to let the frosting set up for a while first it'll help compensate for the supreme moistness of the cake - if not, just be aware that you won't have much contrast in your textures.
YUM! Play around with the extracts, too - I can imagine this being good with a white cake, vanilla pudding & a white butter cream with a lemon extract! Add a little zest on top. MMMmmm boy!
Just look on the box & bake it as it says. Mix, oil, water & eggs.
Mix, mix...
Bake, bake....
Let it cool for a while - maybe 1/2 an hour? - and then poke, poke, poke with the handle of a wooden spoon. Be generous with those holes - you want a TON and they need to be everywhere! No more than an inch apart.
Now we're ready to move on to the filing! It's even easier than the cake part!
You'll need:
Pudding & milk! Just like the box says. And, because we're making this minty, get out your peppermint extract.
Mix up the pudding, milk & extract in a bowl.
Then immediately pour it over your cake. It won't really distribute itself much once it's been poured, so work carefully to try & get an even saturation.
Pop it in the fridge for a couple of hours to set.
And now we're on to the frosting! You could just grab a jar of pre-made frosting, but there is honestly not a canister on the shelf that can even *sort of* come close to the wonderful, smooth, rich, chocolaty & perfect taste of a frosting made from scratch. It's worth the 5 minutes it takes! Really!!
You'll need:
Look on the back of the Hershey's Cocoa canister - you'll see the recipe there. It uses cocoa, powdered sugar, butter. vanilla & milk. And, of course, we're adding in more peppermint extract!Start out melting your butter & mixing in your cocoa.
Then alternately add in powdered sugar & milk. Add a little extra milk, if you need to, to get a good consistency.
Finally, add in the vanilla & mint.
Now spread that down over your cake.
And serve it up! If you have the time/patience to let the frosting set up for a while first it'll help compensate for the supreme moistness of the cake - if not, just be aware that you won't have much contrast in your textures.
YUM! Play around with the extracts, too - I can imagine this being good with a white cake, vanilla pudding & a white butter cream with a lemon extract! Add a little zest on top. MMMmmm boy!
Chocolate Mint Pudding Cake:
Cake:
1 box of chocolate cake mix
+ ingredients to prepare cake according to directions.
Filling:
1 small box of pudding (I used white chocolate)
+ milk to prepare pudding according to directions
1/2 tsp peppermint extract
Frosting:
1/2 cup butter
2/3 cup Hershey's cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla
1/4 tsp peppermint extract
Bake cake according to package directions. Allow to cool about 30 minute then poke hole all across the top with the handle of a wooden spoon; 1-inch apart, at most!
Prepare pudding, according to package instructions, adding in the mint extract. Immediately pour over cake, evenly distrusting across the cake.
To make frosting, melt butter, stir in cocoa. Add in milk & powdered sugar a little at a time until all is used, adding more milk if necessary. Stir in vanilla & mint. Spread frosting over cake.
Allow to set for about 30 minutes in the fridge before serving. Store leftover cake in the fridge.
Cake:
1 box of chocolate cake mix
+ ingredients to prepare cake according to directions.
Filling:
1 small box of pudding (I used white chocolate)
+ milk to prepare pudding according to directions
1/2 tsp peppermint extract
Frosting:
1/2 cup butter
2/3 cup Hershey's cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla
1/4 tsp peppermint extract
Bake cake according to package directions. Allow to cool about 30 minute then poke hole all across the top with the handle of a wooden spoon; 1-inch apart, at most!
Prepare pudding, according to package instructions, adding in the mint extract. Immediately pour over cake, evenly distrusting across the cake.
To make frosting, melt butter, stir in cocoa. Add in milk & powdered sugar a little at a time until all is used, adding more milk if necessary. Stir in vanilla & mint. Spread frosting over cake.
Allow to set for about 30 minutes in the fridge before serving. Store leftover cake in the fridge.
Haha! My dad is exactly the same way! I usually end up making him food for his birthday, too! This cake looks soooooo good! I'm going to have to give this one a try! Thanks for the recipe!
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