Name: Chocolate Peppermint Poke Cake
Ingredients: 2 cups Splenda Granulated Sugar; 1 3/4 cup all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons baking powder; 1 teaspoon salt; 2 eggs; 1 cup milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 box white chocolate instant pudding mix; 2 cups cold milk; 1 teaspoon peppermint extract

Ingredients

Scale

2 cups Splenda Granulated Sugar
1 3/4 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 box white chocolate instant pudding mix
2 cups cold milk
1 teaspoon peppermint extract

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Instructions

Preheat oven to 350 degrees.
Combine Splenda granulated sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. Add eggs, milk, oil, and vanilla to the bowl and mix for an additional 2 minutes on medium speed. Stir in boiling water. Pour into a greased 9×13 pan.
Bake for 30 – 35 minutes.
Cake is done when you can remove a toothpick from the center cleanly.
Cool completely.
Prepare pudding mix per directions. Add peppermint.
With the handle of a wooden spoon, poke the cake every 1/2 inch. Pour pudding mixture evenly over the cake.
Refrigerate for two hours or until chilled.