December's Ladies' Night Out dessert....Yum!

Peppermint Poke Cake from the kitchen of Jenn Elliott

1 Box Betty Crocker Super Moist Triple Fudge cake mix
Water, vegetable oil and eggs called for on the back of cake mix box.
1/2 tsp peppermint extract
2 cups milk
1 box (4 person serving size) White chocolate or Vanilla instant pudding mix
1/4 tsp peppermint extract (for frosting)
1 container Milk Chocolate frosting
3/4 cup coarsely chopped Chocolate covered Peppermint Patties

Directions
Heat oven to 350˚. Make cake as directed on the back of the box for 13x9 inch pan. Cool for 15 minutes. Once cooled for 15 minutes, poke top of warm cake every ½ inch with handle of wooden spoon. In medium bowl, beat instant pudding, milk and 1/2 tsp peppermint extract with wire whisk about 2 minutes. Immediately pour over cake. Cover loosely and refrigerate about 2 hours or until chilled. Stir ¼ tsp peppermint extract into frosting. Spread frosting over top of cake. Sprinkle with peppermint patties. Store in refrigerator.