Ingredients
Scale
- 1 box (15.25 oz) Premium Chocolate Cake Mix (Devil’s Food or Dark Chocolate works best)
- 2 cups Whole Milk (The “Bakery Hack” replacement for water)
- 1 cup Peppermint Bark or Crushed Peppermint Candies
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan with butter or a non-stick cooking spray. If you are opting for the “dump cake” style, ensure your pan is deep enough to handle the rising cake. Crashing your peppermint candies into small, uniform pieces during this stage will ensure they melt evenly throughout the batter.
- In a large mixing bowl, empty the chocolate cake mix. Instead of following the box instructions, pour in the two cups of whole milk. This is the ultimate bakery style hack that adds fat and moisture, creating a richer texture. Stir until the large lumps are gone, then gently fold in half of your peppermint pieces. Do not overmix, as this can make the cake tough.
- Pour the batter into the prepared pan. Sprinkle the remaining peppermint pieces evenly across the top. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. If you are making a “no-bake” version, you would use a microwave-safe dish and “bake” on high for 7-9 minutes. Once finished, let the cake cool for at least 15 minutes before slicing to allow the peppermint to set into a delicious glaze.
- Cook Time: 40 minutes