• Cooking Time: 38 minutes
• Servings: 12
• Preparation Time: 5 minutes
• White Cake
• 1 box white cake mix
• 1/2 cup oil
• 1 cup milk
• Peppermint Mocha Pudding
• 3.9 ounces chocolate pudding mix
• 1/2 cup milk
• 1/2 cup peppermint mocha creamer I used Coffee Mate-Holiday Collection
• Topping
• 8 ounces frozen whipped topping, thawed
• 2 ounces peppermint bark chopped

1. White Cake
3. For this particular recipe I used 1/2 cup oil, 1 cup milk and 3 eggs. Mix then add the batter to a 13" x 9" greased pan then put into a preheated 350 degree oven. Bake for 34-38 minutes. Take out to cool for 10-15 minutes.
4. Once the cake has cooled down a bit now it's time to 'poke' it. Take a straw and insert to make holes all over the cake.
5. Peppermint Mocha Pudding
7. With an electric mixer blend together the milk, peppermint mocha creamer and chocolate pudding mix until completely blended, around 3 minutes. Pour the pudding over top of cake then use a spatula to spread evenly while pushing the pudding into the poke marks.
8. Refrigerator to let the pudding set for around 2-3 hours.
9. Topping
11. Just before serving frost with the whipped cream. Chop up the peppermint bark and sprinkle over the top.

Fluffy white cake 'poked' so Peppermint Mocha pudding fill every part. Top with whipped cream and chopped peppermint bark.