Chocolate Peppermint Poke Cake
 
 
Ingredients
  • 2 cups Splenda Granulated Sugar
  • 1¾ cup all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1½ teaspoons baking soda
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • ½ 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
Instructions
  1. Preheat oven to 350 degrees.
  2. 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 9x13 pan.
  3. Bake for 30 - 35 minutes.
  4. Cake is done when you can remove a toothpick from the center cleanly.
  5. Cool completely.
  6. Prepare pudding mix per directions. Add peppermint.
  7. With the handle of a wooden spoon, poke the cake every ½ inch. Pour pudding mixture evenly over the cake.
  8. Refrigerate for two hours or until chilled.
Recipe by BargainBriana at https://bargainbriana.com/chocolate-peppermint-poke-cake-made-splenda/