Baking · Desserts

Peppermint Poke Cake

I hope everyone had an amazing Christmas and holiday season! We had so much fun with family! Chris and I spent Christmas Eve at my parents’ house in Teton Valley, where we watched a classic Hallmark-type Netflix Christmas movie, took the dogs for a walk, and had a delicious dinner of prime rib, Yorkshire puddings, mashed potatoes and gravy, parsnips and carrots, salad, breadsticks, and an exorbitant amount of snacks and desserts.


After dinner, we played Vegas style gambling games using coins and chocolates. It was super fun!! Chris and I won’t be going to Vegas any time soon, as we came out with $0, literally.

On Christmas day, we spent the morning opening presents at our own house, then all met up at my grandma’s house for brunch and presents as a whole family. We made out like bandits with all of our gifts this year! My littlest sister ended up getting a karaoke microphone for Christmas, which was so much fun to do with the family! We ended up singing for hours at the top of our lungs.

It was definitely a Christmas to remember!


I made this dessert previously for my school’s staff Christmas party, and loved it so much that I made it again for the holidays. I brought it up to my parents’ house for Christmas Eve, and then again to my grandma’s on Christmas day.


This cake is way better than I imagined! It’s very similar to Better Than Sex Cake, but has a more holiday feel to it because of the peppermint flavor. It is incredibly moist and has a rich, chocolate flavor.

Peppermint Poke Cake

Recipe adapted from Something Swanky. 


  • 1 box chocolate cake mix
  • Andes Mint baking chips (The recipe calls for peppermint, but none of the local stores carried them, so I used the regular bag found in the baking aisle.)
  • 1 14-ounce can sweetened condensed milk
  • 8 ounces Cool Whip
  • 1 jar hot fudge, warmed
  • Peppermint oil


  1. Prepare chocolate cake mix as directed.
  2. Add about 5 drops of peppermint oil into batter and mix. Pour into a greased 13×9 pan.
  3. Bake as directed.
  4. When cake is out of the oven, use the end of a wooden spoon to poke holes all over the top of the cake.
  5. Pour sweetened condensed milk and hot fudge over the top of the cake, making sure to get it in the holes.
  6. Let cake cool. I put ours in the refrigerator, and when I became impatient, I covered it with foil and stuck it in the snow. Worked like a charm! 
  7. Once cool, cover with Cool Whip and pour about half of the bag of Andes Mint bits over the top.
  8. Enjoy!


Here’s what the process looks like while making this delicious dessert!



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