This is one of those recipes you'll want to share with all your friends. It's easy to make and sinfully rich, and the peppermint imparts a taste of Christmas.

Recipe by Oxmoor House January 1997

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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 cups cake mix, milk, and oil, stirring mixture well. (Reserve remaining 2 cups cake mix for another use.) Stir in 1/3 cup crushed peppermint candies. Spoon batter into a lightly greased 8" square pan.

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  • Combine sugar and cocoa; sprinkle over batter. Pour boiling water over batter (do not stir).

  • Bake, uncovered, at 350° for 35 minutes. Let stand 5 minutes before serving. Serve warm pudding cake with vanilla ice cream. Garnish, if desired.

  • Note: For cake mix, we used Duncan Hines. There are 4 cups cake mix in the package. Seal the unused portion in a zip-top plastic bag, and make the dessert again!

Source

Christmas with Southern Living 1997

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