Candy Cane Poke Cake
7 ounce jar marshmallow creme
1 teaspoon red food coloring
1 teaspoon peppermint extract
Set oven to 350°F. Coat two 9-inch cake pans generously with nonstick spray.
In a large bowl, beat one box cake mix, water, eggs and oil per package instructions. Divide batter between two pans.
Bake for 29-33 minutes.
Transfer to cooling rack set on top of a baking sheet to cool completely.
Once cooled, use the back of a wooden spoon (or extra large candy cane) to carefully poke holes 1-inch apart from another in both cakes. Only poke each hole half way through the cake so the creme filling will not run through.
PEPPERMINT CREME DIRECTIONS:
In a small saucepan, combine marshmallow creme, food coloring, and peppermint extract on very low heat stirring constantly with a wooden spoon.
Use a rubber spatula to stir for about 3 minutes until combined and creme is smooth and pourable.
Carefully, drizzle the peppermint creme over the tops of each cake. Make sure the creme does not run over the sides. Use spatula to guide the creme into the poked holes.
Frost the top of one cake layer with chocolate fudge frosting.
Stack layers and frost entire cake with chocolate fudge frosting.
Top with crushed peppermint candy.
Calories 460 (Calories from Fat 460), Total Fat 18g (Saturated Fat g, Trans Fat 0g), Cholesterol 45mg, Sodium 440mg, Total Carbohydrate 72g (Dietary Fiber <1g, Sugars 50g), Protein 2g, Potassium 120mg, thiamine 0mg, Riboflavin 0mg, niacin 0mg, Folate 0mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C 0mg, Vitamin D 0mg, Calcium 0mg, Iron 2.2mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.