Ingredients
Scale
- 1 box (15.25 oz) Premium Chocolate Cake Mix
- 1 can (21 oz) Chocolate Fudge Pie Filling or Chocolate Pudding (stirred with 1 teaspoon peppermint extract)
- 1/2 cup (1 stick) Unsalted Butter, thinly sliced into squares
- Optional: 1/2 cup crushed peppermint candies or candy canes for garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with non-stick cooking spray or a thin layer of butter. If you are using standard chocolate pudding instead of peppermint-infused filling, mix your peppermint extract into the pudding now so the flavor distributes evenly throughout the base of the cake.
- Spread the chocolate peppermint filling evenly across the bottom of the prepared baking dish. Next, sprinkle the dry chocolate cake mix directly over the filling. Use a fork to level the dry mix, but do not stir the layers together! Finally, place the thin slices of butter in a single layer over the top of the dry cake mix, covering as much surface area as possible. This ensures every inch of the cake mix hydrates and turns into a fudgy, delicious crust.
- Place the dish in the center rack of the oven and bake for 35 to 40 minutes. You will know it is ready when the edges are bubbling and the top looks set and slightly crisp. Remove the cake from the oven and immediately sprinkle the crushed peppermint candies over the top while it is still hot. Let the cake cool for at least 10 minutes before serving. This allows the internal layers to set, making it easier to scoop. Serve warm with a scoop of vanilla ice cream for the best experience.
- Cook Time: 45 minutes