My Peppermint Hot Cocoa Cake recipe is a poke cake that starts with a box cake mix, this makes it so easy to create. The tricky part of this cake is working with the Marshmallow Fluff, I like to use a piping bag, or zippy bag with the end cut off to pipe the Marshmallow Fluff. When it comes to crushing candy canes I like to pop them in my Nutri Ninja and 2 pulses later, I have crushed candy canes!

Peppermint Hot Cocoa Cake Recipe

Ingredients

• 1 18.25 oz chocolate cake mix plus eggs and oil as required on the box
• 8 oz Marshmallow Fluff
• 1.5 TBS water
• 6 candy canes
• 8 oz Cool Whip
• 5 TBS Nesquik Chocolate

Peppermint Hot Cocoa Cake Instructions

• Preheat oven according to the cake package requirements. Grease a 9×13″ pan.
• Prepare the chocolate cake mix as directed on the box.
• Once the cake is baked, let it cool 10 minutes in the pan before turning it out onto your cake board or serving plate.
• Use the handle of a wooden spoon to poke holes in the cake.

• In a microwave safe bowl, microwave the Marshmallow Fluff and water for about 10 seconds then stir until smooth.
• Pour the marshmallow mixture into a piping bag or a zippy bag. Cut off the tip of the bag and pipe the marshmallow into the holes. Once the holes are filled, pipe the rest of the marshmallow over the top of the cake and spread out with an offset spatula.
• Remove the plastic from your candy canes and crush them up either in a blender or food processor or by placing them in a zippy bag wrapped in a kitchen towel and beating them with a mallet or rolling pin until crushed.
• Sprinkle the candy cane pieces over the marshmallow layer.

• In a large bowl, mix together the Cool Whip and Nesquik to make a chocolate whipped cream.
• Cover the cake with the whipped cream.
• Decorate as desired.
• Keep the cake refrigerated til serving.

I brought this cake to church on the last night of our semester and my girls loved it! It has just the right amount of peppermint flavor without overpowering the bite. I also served it to Savannah when she came over to hang out. She isn’t a cake person, but she really enjoyed it as well.

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Peppermint Hot Cocoa Cake

Chocolate, peppermint, and marshmallow combine to make a delicious and easy Peppermint Hot Cocoa poke cake for your Christmas celebration.

Course Dessert

Cuisine American

Keyword cake, chocolate, marshmallow, peppermint, poke cake

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

10 minutes minutes

Total Time 50 minutes minutes

Servings 18

Author cindy

Ingredients

• 1 18.25 oz chocolate cake mix plus eggs and oil as required on the box
• 8 oz Marshmallow Fluff
• 1.5 TBS water
• 6 candy canes
• 8 oz Cool Whip
• 5 TBS Nesquik Chocolate

Instructions

• Preheat oven according to the cake package requirements.

  Grease a 9×13" pan.
• Prepare the chocolate cake mix as directed on the box.
• Once the cake is baked, let it cool 10 minutes in the pan before turning it out onto your cake board or serving plate.
• Use the handle of a wooden spoon to poke holes in the cake.
• In a microwave safe bowl, microwave the Marshmallow Fluff and water for about 10 seconds then stir until smooth.
• Pour the marshmallow mixture into a piping bag or a zippy bag. Cut off the tip of the bag and pipe the marshmallow into the holes. Once the holes are filled, pipe the rest of the marshmallow over the top of the cake and spread out with an offset spatula.
• Remove the plastic from your candy canes and crush them up either in a blender or food processor or by placing them in a zippy bag wrapped in a kitchen towel and beating them with a mallet or rolling pin until crushed.
• Sprinkle the candy cane pieces over the marshmallow layer.
• In a large bowl, mix together the Cool Whip and Nesquik to make a chocolate whipped cream.
• Cover the cake with the whipped cream.
• Decorate as desired.
• Keep the cake refrigerated til serving.

I hope you enjoy this Peppermint Hot Cocoa Cake recipe and all of the easy recipes I share here on The Mom Maven. Please 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 Peppermint Hot Cocoa Cake appeared first on The Mom Maven.

This week I made Peppermint Hot Chocolate at home using Neilsen-Massey Pure Chocolate Extract. The cocoa was delicious and if Jordan and I didn’t show some restraint we could have drunk the entire batch, it was so good. The peppermint was just right, not too overpowering.

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Peppermint Hot Chocolate

This hot chocolate recipe is perfect for a cold winter's night.

Course Beverage

Cuisine American

Prep Time 2 minutes minutes

Cook Time 30 minutes minutes

Total Time 32 minutes minutes

Servings 6 -8 mugs of cocoa

Author Cindy Schultz

Ingredients

• ⅓ cup unsweetened quality cocoa powder Dutch processed
• 1½ cups powdered sugar
• ¼ teaspoon salt
• 4 cups whole milk
• 2 cups half-and-half
• 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
• ½ teaspoon Nielsen-Massey Pure Peppermint Extract
• ¼ teaspoon Nielsen-Massey Pure Chocolate Extract

Instructions

• In a medium saucepan, combine cocoa powder, sugar and salt.
• Place over medium-low heat and gradually whisk in milk and half-and-half until combined.
• Stirring occasionally, heat to desired temperature, being careful not to let the mixture boil.
• Stir in pure vanilla, peppermint and chocolate extracts.

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 Peppermint Hot Chocolate Recipe appeared first on The Mom Maven.