Serve this festive White Chocolate Peppermint Poke Cake during the holiday season. It will impress your guests.
White Chocolate Peppermint Poke Cake
Makes 1 (13x9-inch) cake
- 1½ cups butter, softened
- 1¾ cups sugar
- 4 large egg whites
- 2 large eggs
- 3 teaspoons peppermint extract, divided
- 3½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 5 cups whole milk, divided
- 1 (4-ounce) bar white chocolate, melted
- 2 (3.4-ounce) boxes cheesecake instant pudding mix
- 1 (16-ounce) container frozen whipped topping, thawed
- Garnish: crushed peppermint candies
- Preheat oven to 350°. Spray a 13x9-inch baking dish with baking spray with flour.
- In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg whites and eggs, one at a time, beating well after each addition. Beat in 2 teaspoons extract.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with 1½ cups milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in melted chocolate. Spoon batter into prepared pan.
- Bake until a wooden pick inserted in center comes out clean, 45 to 55 minutes, covering with foil halfway through baking to prevent excess browning. Let cool in pan for
- minutes. Using the handle of a wooden spoon, poke 1-inch-deep holes into warm cake at ½-inch intervals.
- In a large bowl, whisk together pudding mixes, remaining 3½ cups milk, and remaining 1 teaspoon extract until thick and smooth. Slowly pour onto cake, smoothing top with a spatula. Cover and refrigerate for at least 4 hours before serving or for up to 3 days. Spread with whipped topping just before serving; garnish with peppermints, if desired.
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