Thursday, December 5, 2013

Christmas Poke Cake

As I mentioned, we had a houseful of guests for Thanksgiving.  Prior to their arrival, I sent out a poll, asking them to indicate their one or two favorites from a list of dessert choices.  Because, as we all know, dessert is the most important part of the meal.  So important, in fact, that we had dessert for supper on Thursday.  Just dessert. 

Only one person responded, which I took to mean they were leaving dessert selection up to me.  No worries.  I can deal with that.

We ended up having pumpkin pie (Hubby's choice), brownie pecan pie (ShepGDad's choice), and this little gem I stumbled upon that wasn't even part of the original poll.

This stuff is so, so, so yummy.  Seriously delicious.  Even more delicious, in fact, than it sounds, if you can believe it.
Here's what you need to do:

Christmas Poke Cake
(adapted from here)
  1. Bake a chocolate cake in a 9x13" pan.  You can use a mix or bake it from scratch.  Or get your sister in law to make it.  Whatever works.
  2. When the cake is cool, use the handle of a wooden spoon to poke holes in the cake, about an inch apart.  The more holes, the better, in my opinion.
  3. Over the holey cake, pour a mixture of one 14.5 oz can of sweetened condensed milk and 1 c. liquid peppermint dairy creamer (I used Coffee Mate's Peppermint Mocha flavor--don't worry, there is no mocha, just peppermint), taking care to make sure most of the mixture goes down into the holes.  To accomplish this, I usually use a glass measuring cup to mix it.  Then I can use the cup's pouring spout to direct the flow into the holes.
  4. Whisk together one 12 oz jar hot fudge sauce and 1/4 c. liquid peppermint dairy creamer.  Yeah, right.  Have you ever tried to whisk room temperature hot fudge sauce?  Here's a tip: heat it up first.  Add 1 c. crushed oreos to the mixture, and spread on top of the cake.  Are you still with me?  Amazing already, isn't it?
  5. On top of the fudge mixture, spread an 8 oz container of cool whip. 
  6. Sprinkle with Andes Peppermint Chips (the pink ones--we found them at Walmart, of all places) and crushed oreos, as much or as little as you want.  OK, maybe not quite as many as you want, depending.  Just make it look good.
  7. Cover and refrigerate (or throw it in your auxiliary refrigeration unit, aka the screen porch or garage) for several hours to allow the flavors to blend.
  8. Eat and enjoy!
P.S. Right now you can print a $1 off coupon for Coffee Mate Creamer.  Just click here.
P.P.S. You can use the leftover Peppermint Mocha Creamer in your hot chocolate.  A-maze-ing.

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