York Peppermint Patty Poke Cake Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Make and bake cake mix as directed on box for 13x9-inch pan. Cool 15 minutes. With handle of wooden spoon, poke top of warm cake every 1/2 inch.
• In medium bowl, beat filling ingredients with whisk about 2 minutes. Immediately pour over cake. Cover loosely; refrigerate about 2 hours or until chilled.
• Stir 1/4 teaspoon peppermint extract into frosting. Spread frosting over top of cake. Sprinkle with peppermint patties. Store covered in refrigerator.

Steps:

• Heat oven to 350º. Make cake as with water, eggs and oil as directed on package for 9 x 13 pan (approx. 30 minutes); cool 15 minutes.
• Poke top of warm cake every 1/4 inch with handle of wooden spoon. In Medium bowl, beat filling ingredients with wire whisk about 2 minutes.
• Immediately pour filling evenly into holes in cake. Cover loosely and refrigerate about 2 hours until chilled.
• Place sugar, butter and milk in a medium-size saucepan over medium heat.
• Stir until the mixture comes to a boil, 3-4 minutes. Still stirring, let the mixture boil until the sugar dissolves, 1 minute. Remove pan from heat.
• Stir in chocolate chips, and continue to stir until chocolate has melted. Cool 10 minutes. Stir in peppermint extract.
• Pour/spread frosting over cake top while still warm. (frosting will firm as it cools). Chill at leat 30 minutes and store in the refrigerator.
• Can be garnished with junior mint candies, crushed peppermint sticks, or mint chocolate chips.

Steps:

• Cake: Preheat oven to 350; grease& flour 12 cup Bundt pan In microwave safe bowl combine chocolate, peppermint candies and milk; heat on hi at 20 sec intervals, stirring occasionally, until melted; reserve Combine flour, baking pwdr and salt; at hi speed beat butter with sugar until fluffy, reduce speed to med, beat in eggs 1 at a time and vanilla until combined; alternately beat in flour mixture and milk; beat 1 minute Trnasfer 1 cup batter to bowl; stir in reserve melted chocolate mixture; pour 5 cups plain batter into pan; drop half of chocolate batter over batter in pan Swirl knife thru batters to marble Add remaining plain& choc.
• batters to pan; with knife, marble batters by scooping knife into& up thru batters.
• Bake 1 hr to 1 hr 10, or until toothpick comes out clean; cook in pan 30 minutes; remove; cool completely on rack Glaze: In micro safe bowl combine chocolate& butter; heat in micro on hi at 10 sec.
• intervals, stirring occasionally, until melted; pour over cake; garnish with candies if desired.

Steps:

• In a medium bow, beat the egg white until it is stiff and forms peaks.
• (Don't use a plastic bowl for this.) Slowly add the powdered sugar while blending with an electric mixer set on medium speed.
• Add the corn syrup and peppermint oil or extract and knead the mixture with your hands until it has the smooth consistency of dough.
• Using a flat surface and a rolling pin lightly dusted with cornstarch, roll out the peppermint dough 1/4-inch thick.
• Punch out circles of peppermint dough with a biscuit cutter or a clean can with a diameter of about 2 1/2- inches.
• Make approximately 20, place them on plates or cookie sheets, and let them firm up in the refrigerator, about 45 minutes.
• Melt the chocolate chips in a microwave set on high for 2 minutes.
• Stir halfway through the heating time.
• Melt thoroughly, but do not overheat.
• Melting the chocolate chips can also be done using a double-boiler over low heat.
• Drop each patty into the chocolate and coat completely.
• Using 2 forks, one in each hand, lift the coated patty from the chocolate.
• Gently tap the forks against the bowl to knock of the excess chocolate and place each patty on waxed paper.
• Chill the peppermint patties until firm, about 30 minutes.

Steps:

• Add the espresso to a 12-ounce mug.
• In a milk frother, combine the milk peppermint extract, and vanilla simple syrup and froth. Pour into the mug with the espresso.
• Top with chocolate syrup, chocolate shavings, and the mint sprig.
• Serve immediately.
• Enjoy!

Steps:

• In a large bowl, combine the cake mix, water, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Place white chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in butter. Chill for 30 minutes, stirring once., Beat on high for 2-3 minutes or until soft peaks form and frosting is light and fluffy. Set aside 2-1/2 cups for frosting cake. Stir patties into remaining frosting., Place one cake layer on a serving plate; spread with half of the peppermint patty filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with reserved frosting. Store in the refrigerator. Garnish with additional patties.

Steps:

• For the cake:.
• Trace three 9-inch cake pans onto sheets of wax paper. Cut out wax paper circles. Grease the cake pans well with shortening. Place wax paper in bottom of pans. Grease well again over the wax paper. Flour pans well.
• Melt chocolate morsels in the microwave on HIGH for 30-second intervals until melted (about 1 1/2 minutes). Stir until smooth.
• Beat softened butter and brown sugar at medium speed for about 5 minutes or until well blended. Add eggs, one at a time, beating just until blended after each addition. Add melted chocolate, beating until blended.
• Sift together flour, baking soda & salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Add hot water. Beat at low speed just until blended. Stir in vanilla. Pour batter evenly into prepared pans.
• Bake at 350°f for 30 minutes or until wooden pick comes out clean. Cool in pans on wire rack 10 minutes; remove from pans and let cool completely on wire racks. Remove wax paper. Spread Peppermint Filling evenly between cake layers. Spread Chocolate Ganache evenly on top and sides of cake. (garnish with chopped peppermint candy, if desired).
• For the Peppermint Filling.
• Beat butter at medium speed until creamy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat after each addition at low speed. Stir in peppermint extract.
• For the Ganache.
• Microwave chocolate morsels and whipping cream in at 2 quart bowl at MEDIUM power FOR 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth. Whisk in butter and let stand 20 minutes.
• Beat at medium speed 3 to 4 minutes or until soft peaks form.
• Ice top and sides of cake with Ganache.
• Sprinkle crushed peppermint candies over Ganache.