Day 202: Christmas Poke Cake

Soooooooooooooooooooooooooooooooo yummy!!!! If you are planning something festive for New Year's Eve/Day, you could definitely go with this dessert.  I made this yesterday for the family and it was a hit.  I really love poke cakes.  They are so moist and delicious and this one was just above and beyond.  With peppermint creamer mixed into the condensed milk and poured over the cake, and then a layer of fudge and Oreos, you just can't go wrong.  Top it off with Cool Whip and some Andes peppermint chocolates and it's divine.  I've already had two pieces of it today.  I really need to get it out of the house!  I love it when a new recipe delivers! Enjoy!

Better Than… Christmas Poke Cake from Something Swanky

Ingredients

• 1 chocolate cake mix, prepared and baked according to the directions on the box.
• 1 cup peppermint dairy creamer
• 14.5 oz sweetened condensed milk
• 1 jar Smuckers hot fudge sundae sauce
• 1/4 cup peppermint dairy creamer
• 1 cup crushed Oreos
• 8 oz Cool Whip
• Andes Peppermint Chips for topping (approximately 1 1/2 cups)
• Crushed Oreos for topping (approximately 1 cup)

Instructions

1. Once the cake has cool, use the bottom of a wooden spoon to poke 20+ holes in the cake.
2. In a small bowl, whisk together the sweetened condensed milk and 1 cup of the peppermint dairy creamer. Pour over the cake, trying to fill in the holes.
3. In the same bowl, whisk together the hot fudge sundae sauce and 1/4 cup peppermint dairy creamer. Mix in 1 cup crushed Oreos.
4. Pour and spread the fudge mixture over the cake as evenly as possible.
5. Spread the cool whip over the fudge. Sprinkle on the Andes candy bits and crushed Oreos (as much or as little as you want).
6. Refrigerate for 4-6 hours, until the sweetened condensed mixture has soaked into the cake and it's thoroughly chilled. Cut and serve.