This Lightened Up Chocolate Peppermint Poke Cake is a delicious chocolate cake that is infused with a sugar free peppermint chocolate pudding and topped with fat free cool whip and crushed candy canes. This chocolate peppermint poke cake has all the flavors of the holiday season!
Ingredients
- 1 box pillsbury zero sugar devil’s food chocolate cake mix
- 3 eggs
- 1/2 cup unsweetened applesauce
- 1 1/4 cup water
- 1 ( 1.4 oz.) sugar free chocolate fudge instant pudding
- 2 cups Fairlife skim milk or chocolate premier protein shake
- 1 tsp. pure peppermint extract
- 6 mini peppermint candy canes, crushed
- 8 oz. fat free cool whip topping
Instructions
- Preheat oven to 350º degrees. Spray a 9″x13” baking pan with nonstick cooking spray.
- In a large mixing bowl combine, cake mix, eggs, unsweetened applesauce, and water. Mix until well combined.
- Pour batter into prepared baking pan.
- Bake until a toothpick inserted in the center comes out clean, about 22-25 minutes.
- Let it cool for 20 minutes. Then poke cake all over with the bottom of a wooden spoon.
- In a small bowl, combine Fairlife milk and instant pudding mix. Stir until pudding sets. Stir in peppermint extract.
- Pour pudding mix all over cake, spreading it around to ensure the pudding is in the poked holes.
- Top the cake with whipped topping and garnish with remaining crushed candy canes. Serve cold.
- Store leftovers in an airtight container in the fridge for up to 5 days. Freeze for up to 2 months. Makes 20 ( 1/20th of 9×13 baking dish) servings
4WW points per serving