White Chocolate Peppermint Poke Cake

Bursting with peppermint flavor and is so delicious. It’s perfect for your holiday parties.

1 1/2 cups butter, softened
1 1/4 cups sugar
4 large egg whites
2 large eggs
3 teaspoons peppermint extract, divided
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 cups milk, divided
1 (4-ounce) bar white chocolate, melted
1 (3.4-ounce) box white chocolate instant pudding mix
1 (3.4-ounce) box cheesecake instant pudding mix
1 (16-ounce) container frozen whipped topping, thawed
12 peppermint candies, crushed

• Preheat oven to 350 degrees F. 
• Spray a 13X9-inch baking dish with baking spray with flour
• In a large mixing bowl, using an electric mixer, beat butter and sugar at medium speed until light and fluffy, about 3 to 4 minutes,
• Beat in egg whites and eggs one at a time, stopping to scrape down the sides of the bowl a few times.
• Add 2 teaspoons peppermint extract.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Add flour mixture to the butter mixture alternating with 1 1/2 cups milk. (The remaining milk is for making the pudding mix.) 
• Add flour in 3 additions and milk in 2 and beat just until combined after each addition.
• Stir in melted chocolate. 
• Spoon batter into prepared dish, spreading it evenly.
• If it starts getting too brown on top, cover with foil for the remainder of the baking time.
• Let cake cool 10 minutes. 
• Use the end of a wooden spoon to poke holes every 1/2-inch.
• In a large bowl, whisk together the 2 pudding mixes, remaining 3 1/2 cups milk, and 1 teaspoon peppermint extract until it starts to thicken and is smooth. 
• Don't let it thicken too much or it will not seep down into the cake.
• Slowly pour pudding mixture over cake and smooth it and ease it down into the holes with a spatula. Cover and refrigerate at least 4 hours or up to 3 days.
• Spread whipped topping over cake and sprinkle with crushed peppermint candies.

Recipe: Spicy Southern Kitchen