Candy Cane Poke Cake

From PILLSBURY BAKING
Makes 12 Pieces

 

INGREDIENTS

CAKE INGREDIENTS
1 box PILLSBURY Moist Supreme White Cake Mix
Additional ingredients to prepare cake mix per package directions

PEPPERMINT CREME INGREDIENTS
7-ounce jar marshmallow crème
1 teaspoon red food coloring
1 teaspoon peppermint extract

FROSTING INGREDIENTS
PILLSBURY Creamy Supreme Chocolate Fudge Frosting
1/2 cup crushed hard peppermint candy or candy canes

 

DIRECTIONS

CAKE DIRECTIONS

1.Set oven to 350 degrees. Coat two 9-inch cake pans generously with non-stick spray.

2.In a large bowl, beat one box cake mix, water, eggs, and oil per package instructions. Divide batter between two pans.

3.Bake for 29 to 33 minutes.

4.Transfer to cooling rack set on top of a baking sheet to cool completely.

5.Once cooled, use the back of a wooden spoon (or extra-large candy cane) to carefully poke holes 1-inch apart from another in both cakes. Only poke each hole half way through the cake so the crème filling will not run through.

PEPPERMINT CREME DIRECTIONS

1.In a small saucepan, combine marshmallow crème, food coloring, and peppermint extract on very low heat stirring constantly with a wooden spoon.

2.Use a rubber spatula to stir for about 3 minutes until combined and crème is smooth and pourable.

3.Carefully, drizzle the peppermint crème over the tops of each cake. Make sure the crème does not run over the sides. Use spatula to guide the crème into the poked holes.

FROSTING DIRECTIONS

1.Frost the top of one cake layer with chocolate fudge frosting.

2.Stack layers and frost entire cake with chocolate fudge frosting.

3.Top with crushed peppermint candy.

 

Find this recipe and more holiday treats at pillsburybaking.com