I had to document the very first cake I made in our new oven. There has been so much drama trying to get a new oven. You see, I had to return 3 ovens that were damaged or dented. Then when we finally got a good one, our crazy electrical system blew a fuse in our brand new oven when we were trying to install it. So we had to wait for the ordered part (fuse) to arrive.
Meanwhile, tic toc – no oven! I was dying without one! No cooktop, no oven for weeks with 3 kids.
But things finally went our way this weekend.
So…to celebrate a huge, monumental win in the battle of a foreclosed home vs. 2 parents just trying to survive the holiday season, and have a working oven in our house – I had to bake my very favorite to celebrate our win, Chocolate Peppermint Poke Cake – it’s so good!
Because for the record, the score was – 4 for “team oven” vs. a big fat 0 (zero) for “team parents”.
a Devil’s Food Cake Mix (mixed and baked per directions on the box)
after the cake is done baking allow time to cool slightly – with a wooden spoon poke holes in the cake
Pour 1 can sweetened condensed milk over the holes and allow time to set in the cake
mix & fold together 1 tub of whip topping with a drop or 2 of peppermint extract *if desired* – spread on cool cake
drizzle & swirl Hershey’s Chocolate Syrup over the whip topping
sprinkle Andes’ Peppermint Cream Mint Chips over your whip topping & chocolate
serve immediately or place in the fridge
~serve with coffee to pull the flavor of peppermint out even more~ yum!
Personally, I think it’s the Andes’ milky cream peppermint chips that make such a difference. I do not use regular candy canes. The creamy texture of the chips add a wonderful richness to this cake.
It’s one of the easiest & prettiest cakes you can make for the holiday season. Even for New Years!
And the taste is so divine. It’s my favorite, and a perfect way to celebrate having a working oven in our new house!