Chocolate peppermint poke cake
Hi lovely readers~
Over the past two weeks I've been so busy! I finished my final exams, and put an end to my second-last semester of university. I've probably driven hundreds of miles over the past two weeks too, spending time with interesting and insightful people in Kitchener, Waterloo, Guelph, Toronto, Vaughn, Hanover, and Walkerton! Now that the more widely recognized holidays are upon us, I have no choice but to settle down for a few days while the world around me pauses for a moment.
I've been working hard towards the goal of my blog relaunch that's coming up in January. Keep watching for tons of new recipes. As well, I'm working to create a lifestyle section, a section for fashion and beauty, and FINALLY, a travel component. I feel as if I'll be most content blogging my experiences in food, fashion, beauty, lifestyle, and travel.
In the mean time, I wanted to share a recipe that my dad fell in love with while at a holiday party. My mom and I recreated it at home today, complete with candy cane topping! Guess what? It's kosher.
Ingredients:
1 cup Miracle Whip 1 cup sugar 1 tsp vanilla 2 cups flour dash salt ½. cup cocoa 1 tsp baking soda 1 cup boiling water
½ cup semi sweet chocolate chips (can use mint chocolate chips instead)
1 can sweetened condensed milk
1 tub of cool whip
1 tsp peppermint extract
Crushed candy canes
Directions:
1. Preheat oven to 350°.
2. Whisk together Miracle Whip, sugar, and vanilla. Stir together flour, salt, cocoa, and baking soda. Add alternately with the boiling water. Mix till well combined.
3. Add chocolate chips and mix again.
4. Pour into a well greased and floured 9 x 13 pan. Bake at for 35-40 minutes or until a toothpick comes out clean.
5. Let cake partially cool and poke holes with the handle end of a wooden spoon. Pour sweetened condensed milk over the top and let cool completely.
6. Fold the peppermint extract into the cool whip and spread on the cake. Decorate with chocolate sundae syrup and/or crushed candy canes.
Keep refrigerated.
