Whipped Cream-Frosted Peppermint Poke Cake
1 box chocolate or yellow cake mix (water, oil, and eggs to make cake)
2 cups Kemps Simply Crafted Heavy Whipping Cream
1/4 cup powdered sugar
1 bag (9 oz) Hershey’s Kisses® Candy Cane Mint with Stripes
Heat oven to 350°F.
Spray bottom only of a 13×9-inch pan with baking spray.
Prepare and bake cake mix as directed on the box. Cool 15 minutes.
With handle of wooden spoon (1/2 inch in diameter), poke holes almost to the bottom of the cake 1-inch apart. Cool cake completely.
Cut candies in half. Push one half into each hole.
In large mixer bowl, beat whipping cream and sugar on high speed until stiff peaks form being careful not to overbeat.
Spread whipped cream over cake. Sprinkle with remaining candies. Store cake covered in refrigerator.
For a fancier presentation, bake the cake in a 10-inch spring form pan.
Frost the top with whipped cream and add the candies as before. Drizzle with chocolate ice cream topping.
Recipe developed by Chef Sara Watson of Blackboard, Vergas, MN.
Sub in your favorite candy.