Back in July, I shared with you my favorite Chocolate Cake. I confessed then that even though I’m not a huge chocolate cake person…this cake, makes my heart so happy. I saw on Pinterest recently where someone took a cake similar to my favorite and made it Christmas-y. Easy enough, right? This cake is easy, moist and super delicious. I promise you…it will be devoured. I promise.
1 box of chocolate cake mix, prepared per box directions
1 can of Eagle Brand milk
10 to 12 Oreos (I used the red holiday ones), crumbled
1 cup Peppermint Crunch
1 large Cool Whip
Preheat oven to 350 degrees.
Prepare cake mix per box directions and pour into a 9×13 inch glass pan. Bake per box directions. As soon as the cake is finished, remove it from oven to begin cooling. While the cake is cooling, take the handle end of a wooden spoon and poke holes all over the top of the cake. Pour the entire can of Eagle Brand milk down over the warm cake and into the holes. Continue to let the cake cool at least 30 more minutes.
After the cake is cool, spread your Cool Whip over the entire cake. Top Cool Whip with Oreo pieces, Peppermint Crunch and sprinkles. Refrigerate at least 2 hours up to 2 days.
So simple, right? The peppermint crunch adds that Christmas pop to a basic chocolate cake. If you can’t find the Peppermint Crunch at your grocery store (it will either be on the chocolate chip aisle or next to the holiday baking ), you can substitute chopped up pieces of candy cane. Easy and festive…that’s Christmas perfection.