Tuesday, January 28, 2014

Chocolate Peppermint BTS Cake

The thing about Christmas leading into Valentine's Day is that you're able to take advantage of every last bit of peppermint in your pantry. My cabinets are still bursting with bits of red and peppermint, so what better way to sweeten up your Valentine's Day than with a Chocolate Peppermint BTS Cake?! This cake is perfection!

I first served this cake for Christmas lunch and have every intention of baking it again to finish off our Valentine's Day menu. Every last bit of this cake was gone Christmas morning before I could even save one solitary piece to photograph. Someone had even licked the pan. It was that good. 


Can I let you in on a secret ingredient to this cake...Oreo. Yeah, you should've know. I kind of have a thing for Oreos. Now read this closely: the Oreos are not optional. My husband had the audacity to question their necessity - just do it, don't question the calorie content.

Thank Cupid and Hallmark for a February Holiday to pair chocolate fudge, peppermint, Oreos and whipped cream in a truly glorious cake. :)


Chocolate Peppermint BTS Cake

recipe via Something Swanky

Ingredients 

1 chocolate cake mix, prepared and baked according to the directions on the box.
1 cup peppermint dairy creamer
14.5 oz sweetened condensed milk
1 jar Smuckers hot fudge sundae sauce
1/4 cup peppermint dairy creamer
1 cup crushed Oreos
8 oz Cool Whip
Andes Peppermint Chips for topping (approximately 1 1/2 cups)

Crushed Oreos for topping (approximately 1 cup)

Directions

Prepare cake according to package and allow it to cool. Use the bottom of a wooden spoon to poke 20+ holes in the cake. Set aside.

Whisk together the sweetened condensed milk and 1 cup of the peppermint dairy creamer in a small bowl. Pour over the cake, filling in the holes. Then in the same bowl, whisk together the hot fudge sundae sauce and 1/4 cup peppermint dairy creamer. Mix in 1 cup crushed Oreos. Pour the fudge mixture over the cake, spreading it out as evenly as possible.

Layer the cool whip over the fudge. Sprinkle on the Andes candy bits and crushed Oreos (amounts vary per personal preference).

Cover the cake and refrigerate for 4-6 hours until the sweetened condensed mixture has soaked into the cake and it's thoroughly chilled. Best chilled overnight!


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