Ingredients
Scale
- 1 box (15.25 oz) Chocolate Cake Mix (any standard brand)
- 1 tub (8 oz) Whipped Topping, thawed
- 1/2 cup Crushed Peppermint Candies or Candy Canes
- 1/2 cup Milk (Whole or 2% works best)
- Optional: 1/2 teaspoon Peppermint Extract for extra punch
Instructions
- Safety first! Since we are not baking this cake, you must heat treat the dry cake mix to kill any potential bacteria in the flour. Place the dry chocolate cake mix in a microwave-safe bowl. Microwave on high in 30-second intervals, stirring in between, until the powder reaches 160°F (71°C) on an instant-read thermometer. This usually takes about 2 minutes total. Let the mix cool completely before moving to the next step.
- In a large mixing bowl, combine the cooled chocolate cake mix with the milk and peppermint extract. Stir until a thick paste forms. Gently fold in the thawed whipped topping using a spatula. You want to keep the mixture airy, so do not over-mix. Once the color is uniform and fluffy, fold in most of the crushed peppermint candies, reserving a tablespoon for the garnish.
- Spread the mixture evenly into a 9×9 inch dish or a decorative trifle bowl. Smooth the top with your spatula. Sprinkle the remaining crushed peppermint candies over the top. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. This allows the dry mix to fully hydrate and the flavors to meld. Slice into squares or scoop into bowls and enjoy your bakery-style no-bake creation!
- Cook Time: 4 hours 15 minutes