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.

YUM! I want a slice of this Better Than…Christmas Cake!
Click To Tweet

Print

Better Than…Christmas Cake

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

Course Dessert

Cuisine American

Prep Time 1 hour hour 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 50 minutes minutes

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

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

The post Better Than…Christmas Cake appeared first on The Mom Maven.

This Easy Candy Cane Cake recipe looks delicious!
Click To Tweet

Print

Easy Candy Cane Cake Recipe

Enjoy a bit of peppermint in this delightful Candy Cane Cake.

Course Dessert

Cuisine American

Author Cindy Schultz

Ingredients

• white cake mix-plus eggs water and oil required on the box
• 1/2 tsp red food coloring
• 1/2 tsp peppermint extract
• 1 cup powdered sugar
• 1 tsp milk or water
• 1/2 tsp vanilla optional
• 2 candy canes crushed

Instructions

• Preheat oven to 350°.
• Spray a 12" bundt pan with cooking spray.
• Make cake batter as directed on box.
• Pour 2 cups of batter into pan.
• Pour 3/4 cup of batter into a small bowl.
• Stir food coloring and peppermint extract into the batter in the small bowl.
• Carefully pour the pink batter into the pan.
• Carefully pour the remaining batter into the pan on top of the pink batter.
• Bake and cool as directed on the box.
• In a small bowl mix together the powdered sugar, milk and vanilla.
• If necessary add in additional milk, 1 tsp at a time until smooth.
• Drizzle icing over cake and then top with crushed candy canes.

I barely got a bite of this cake! We brought half of it to our neighbors whose chickens provide us with eggs year round. The other half I brought down to my parent’s house and my dad and nephew devoured it! I did get a few bits and it was yummy. I might make this for the church Christmas party but…knowing me I’ll be trying out another new recipe on mu unsuspecting church family

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!

The post Easy Candy Cane Cake Recipe appeared first on The Mom Maven.