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December 14th, 2012

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December 13th, 2012

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justbesplendid: Chocolate Mint Pudding Poke Cake by Mother Thyme Ingredients 2 cups all-purpose flour 1 3/4 cup sugar 3/4 cup unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 3 large eggs 1 cup milk 1/2 cup vegetable oil 1/4 cup sour cream 1 teaspoon mint extract 1 cup warm water 1/2 cup crushed creme de menthe candies or thin mint cookies (optional) Pudding Topping 2 boxes (3.4 oz each) instant chocolate pudding mix 4 cups milk 1/4 teaspoon mint extract Instructions Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9 x 13 inch cake pan and set aside. In a large mixing bowl sift flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl whisk eggs, milk, vegetable oil, sour cream and mint extract. Stir wet ingredients and water into dry ingredients until blended. Pour into prepared cake pan and bake for 35-40 minutes until cake tester inserted into the center of cake comes out clean. Cool completely on wire rack. Using the back of a wooden spoon poke holes in the cake about 1 inch apart. Pudding Topping In a large bowl whisk pudding mix, milk and mint extract. Slowly pour into mixture into holes of cake then pour remaining mixture evenly over cake. Sprinkle with chopped creme de menthe candies or crushed thin mints if desired. Refrigerate until pudding is set. Keep refrigerated. This cake can be made without poking holes in it and frost with your favorite buttercream frosting. For a classic chocolate cake, substitute mint extract for vanilla extract.

justbesplendid:

Chocolate Mint Pudding Poke Cake by Mother Thyme

Ingredients

  • 2 cups all-purpose flour
  • 1 3/4 cup sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1/4 cup sour cream
  • 1 teaspoon mint extract
  • 1 cup warm water
  • 1/2 cup crushed creme de menthe candies or thin mint cookies (optional)
Pudding Topping
  • 2 boxes (3.4 oz each) instant chocolate pudding mix
  • 4 cups milk
  • 1/4 teaspoon mint extract

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9 x 13 inch cake pan and set aside.
  2. In a large mixing bowl sift flour, sugar, cocoa powder, baking soda, baking powder and salt.
  3. In a medium bowl whisk eggs, milk, vegetable oil, sour cream and mint extract.
  4. Stir wet ingredients and water into dry ingredients until blended.
  5. Pour into prepared cake pan and bake for 35-40 minutes until cake tester inserted into the center of cake comes out clean. Cool completely on wire rack.
  6. Using the back of a wooden spoon poke holes in the cake about 1 inch apart.
Pudding Topping
  1. In a large bowl whisk pudding mix, milk and mint extract. Slowly pour into mixture into holes of cake then pour remaining mixture evenly over cake.
  2. Sprinkle with chopped creme de menthe candies or crushed thin mints if desired.
  3. Refrigerate until pudding is set.
  4. Keep refrigerated.

This cake can be made without poking holes in it and frost with your favorite buttercream frosting. For a classic chocolate cake, substitute mint extract for vanilla extract.

repose: (by Kristina.T.)

repose:

(by Kristina.T.)

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