"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

White Chocolate Peppermint Poke Cake Recipe

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This recipe for White Chocolate Peppermint Poke Cake, by , is from The Derby Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandra Allen


1 cups butter, softened
1 cups sugar
4 large egg whites
2 large eggs
3 teaspoons peppermint extract, divided
3 cups all-purpose flour
1 tablespoon baking powder
teaspoon baking soda
teaspoon salt
5 cups whole milk, divided
1 (4oz) bar white chocolate, melted
2 (3.4oz) boxes cheesecake instant pudding mix
1 (16oz) container frozen whipped topping, thawed
Garnish: crushed peppermint candies

1) Preheat oven to 350. Spray a 13x9 inch baking dish with baking spray with flour.

2) In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg whites and eggs, one at a time, beating well after each addition. Beat in 2 teaspoons of extract.

3) In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with 1 cups milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in melted chocolate. Spoon batter into prepared pan.

4) Bake until a wooden pick inserted in center comes out clean, 45 to 55 minutes, covering with foil halfway through baking to prevent excess browning. Let cool in pan for 10 minutes. Using the handle of a wooden spoon, poke 1 inch deep holes into warm cake at inch intervals.

5) In a large bowl, whisk together pudding mixes, remaining 3 cups milk, and remaining 1 teaspoon extract until thick and smooth. Slowly pour onto cake, smoothing top with a spatula. Cover and refrigerate for at least 4 hours before serving or for up to three days. Spread with whipped topping just before serving; garnish with peppermints, if desired.

Number Of Servings:
Number Of Servings:
1 13x9 inch cake




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