Peppermint Mocha Poke Cake

• 1 box (about 15 To 18 Oz. Size) White Cake Mix
• 1/2 cups Oil
• 1-1/2 cup Milk, Divided
• 3 Eggs
• 1/2 cups Peppermint Mocha Creamer
• 4 ounces, weight Chocolate Pudding Mix
• 8 ounces, weight Frozen Whipped Topping, Thawed
• 2 ounces, weight Peppermint Bark Chopped

1. For the cake:
2. Mix white cake mix, oil, 1 cup milk, and eggs. Transfer batter to a 13 x 9 greased pan then put into a preheated 350u0b0F oven. Bake for 34-38 minutes. Take out to cool for 10-15 minutes.
3. Once cake has cooled down a bit, it's time to poke it. Take a straw and insert to make holes all over the cake.
4. For the peppermint mocha pudding:
5. With an electric mixer, blend remaining milk, peppermint mocha creamer and chocolate pudding mix until completely blended, around 3 minutes. Pour pudding over top of cake and use a spatula to spread evenly while pushing the pudding into the poke marks.
6. Refrigerate to let the pudding set, around 2-3 hours.
7. Just before serving, frost with whipped topping. Chop up the peppermint bark and sprinkle over the top.

white cake mix, oil, milk, eggs, mocha creamer, weight chocolate

Taken from tastykitchen.com/recipes/desserts/peppermint-mocha-poke-cake/ (may not work)