Better Than…Christmas Cake

Last week we had our church Christmas Party and Potluck Dinner. I knew I needed to make a special dessert for this event. I searched for Christmas Cake recipes on Pinterest and I finally made my choice. I created the shopping list and hubby set out to the store. The recipe I chose called for peppermint creamer. After visiting 6 stores over 2 days the only thing he could find was a peppermint mocha creamer, and that wouldn’t work. I went back to the drawing board, looked at a few other recipes and concocted my own-I seem to be doing that a lot lately.

I am pleased to say that this Better Than…Christmas Cake was a HUGE hit! I didn’t get to bring any leftovers home 🙁 The cake was moist with just the right amount of peppermint and fudge. I plan on making this again for our family Christmas celebration since it was so easy and most of my family didn’t even get a bite of it.

Better Than…Christmas Cake

Scroll down for printable recipe.

Ingredients

• Chocolate Cake Mix + ingredients needed to make the cake as listed on box
• 1 can (14.5oz) Sweetened Condensed Milk
• 1 tsp Peppermint Extract
• 8oz Cool Whip
• 1 jar Smuckers Hot Fudge Sauce
• 1 cup Crushed Oreos
• 8 full size Candy Canes-crushed

Directions

1. Make cake in a 9×13″ pan as directed on box.
2. Allow cake to cool for 15 minutes in pan then remove from pan and place onto serving plate.
3. Allow cake to cool completely before proceeding.
4. Using the handle of a wooden spoon, make holes in the cake approximately 1″ apart.
5. In a small bowl combine the Sweetened Condensed Milk and the Peppermint Extract.
6. Pour the Peppermint Milk mixture over the cake making sure it gets into the holes.
7. Following the directions on the jar, heat up the hot fudge sauce so that it is pourable.
8. Pour the sauce over the cake, again making sure it gets into the holes.
9. Place cake into the refrigerator for at least an hour to allow it to soak.
10. Crush the Oreos and the Candy Canes in separate zippy bags, using a hammer or meat tenderizer.
11. “Frost” the cake with Cool Whip.
12. Sprinkle the Oreos and Candy Canes on top of the cake.
13. Refrigerate until serving.

As you can see, it is a pretty easy recipe to make and it has the perfect chocolate to peppermint ration for the ultimate Christmas cake.

Print

Better Than…Christmas Cake

Prep Time

1 hr 15 mins

Cook Time

35 mins

Total Time

1 hr 50 mins

 

This cake is sure to be a hit at any Christmas party!

Course: Dessert

Cuisine: American

Servings: 12 cake slices

Author: Cindy Schultz

Ingredients

• Chocolate Cake Mix + ingredients needed to make the cake as listed on box
• 1 can 14.5oz Sweetened Condensed Milk
• 1 tsp Peppermint Extract
• 8 oz Cool Whip
• 1 jar Smuckers Hot Fudge Sauce
• 1 cup Crushed Oreos
• 8 full size Candy Canes-crushed

Instructions

1. Make cake in a 9x13" pan as directed on box.
2. Allow cake to cool for 15 minutes in pan then remove from pan and place onto serving plate.
3. Allow cake to cool completely before proceeding.
4. Using the handle of a wooden spoon, make holes in the cake approximately 1" apart.
5. In a small bowl combine the Sweetened Condensed Milk and the Peppermint Extract.
6. Pour the Peppermint Milk mixture over the cake making sure it gets into the holes.
   
   
7. Following the directions on the jar, heat up the hot fudge sauce so that it is pourable.
8. Pour the sauce over the cake, again making sure it gets into the holes.
9. Place cake into the refrigerator for at least an hour to allow it to soak.
10. Crush the Oreos and the Candy Canes in separate zippy bags, using a hammer or meat tenderizer.
11. "Frost" the cake with Cool Whip.
12. Sprinkle the Oreos and Candy Canes on top of the cake.
13. Refrigerate until serving.

I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!