Peppermint Pattie Cake

January 24, 2007

CAKE:  1 box chocolate fudge cake mix (follow directions on box).

FILLING:  1 box (4-serving size) white chocolate instand pudding/pie filling.
                  2 cups milk.
                  1/2 teaspoon peppermint extract.

FROSTING:  1/4 teaspoon peppermint extract.
                       1 container whipped milk chocolate frosting.
                       3/4 cup coarsely chopped chocolate-covered peppermint patties (8 candies).

Heat oven to 350*F (or 325* if you use a dark or nonstick pan).

Make cake as directed for 13 x 9 inch pan.  Cool for 15 minutes.  Poke the top of the warm cake every 1/2 inch or so with the handle of a wooden spoon.

In a medium bowl, beat the filling ingredients with a wire whisk (approx. 2 minutes).  Immediately pour over the cake.  Cover loosely and refrigerated approximately 2 hours - or until chilled.

Stir 1/4 teaspoon of the peppermint extract into frosting.  Spread the frosting over the top of the cake.  Sprinkle with peppermint patties.  Store loosely covered in your refrigerator.

Approximately 15 servings.

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