Peppermint Patty Poke Cake - cooking recipe

Ingredients

Cake
1 (18 1/2 ounce) box fudge cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
Filling
1 (4 ounce) box instant white chocolate pudding and pie filling mix
2 cups skim milk
1/2 teaspoon peppermint extract
Frosting
1 cup granulated sugar
5 tablespoons butter
1/3 cup whole milk
1 cup chocolate chips
1/2 teaspoon peppermint extract

Preparation

Heat oven to 350\u00b0. Make cake as with water, eggs and oil as directed on package for 9 x 13 pan (approx. 30 minutes); cool 15 minutes.
Poke top of warm cake every 1/4 inch with handle of wooden spoon. In Medium bowl, beat filling ingredients with wire whisk about 2 minutes.
Immediately pour filling evenly into holes in cake. Cover loosely and refrigerate about 2 hours until chilled.
Place sugar, butter and milk in a medium-size saucepan over medium heat.
Stir until the mixture comes to a boil, 3-4 minutes. Still stirring, let the mixture boil until the sugar dissolves, 1 minute. Remove pan from heat.
Stir in chocolate chips, and continue to stir until chocolate has melted. Cool 10 minutes. Stir in peppermint extract.
Pour/spread frosting over cake top while still warm. (frosting will firm as it cools). Chill at leat 30 minutes and store in the refrigerator.
Can be garnished with junior mint candies, crushed peppermint sticks, or mint chocolate chips.