Sunday, December 15, 2013

Better Than A Ride In Santa's Sleigh Christmas Poke Cake

Better Than A Ride In Santa's Sleigh Christmas Poke Cake

1 Betty Crocker Devil's Food GF chocolate cake mix, baked according to the directions on the box. (except, bake in a 9x13 pan. Cake will be thinner, but better for the  recipe)
1 cup peppermint dairy creamer (Coffeemate is gluten free)
14.5 oz sweetened condensed milk
1 jar hot fudge sundae sauce
1/4 cup peppermint dairy creamer
1 cup crushed Gluten Free Oreo type cookie  
8 oz Cool Whip
Andes Peppermint Chips for topping (approximately 1 1/2 cups) (yep they are gluten free)
Crushed gluten free Oreos for topping (approximately 1 cup)

  1. Once the cake has cool, use the bottom of a wooden spoon to poke LOTS of holes in the cake.
  2. In a small bowl, whisk together the sweetened condensed milk and 1 cup of the peppermint Coffeemate. Pour over the cake, trying to fill in the holes.
  3. In the same bowl, whisk together the hot fudge sundae sauce and 1/4 cup peppermint Coffeemate. Mix in 1 cup crushed GF chocolate sandwich cookies .
  4. Pour and spread the fudge mixture over the cake as evenly as possible.
  5. Spread the cool whip over the fudge. Sprinkle on the Andes candy bits and crushed cookies  (as much or as little as you want).
  6. Refrigerate for 4-6 hours, until the sweetened condensed mixture has soaked into the cake and it's thoroughly chilled. Cut and serve.

This is SO yummy!!! Enjoy!

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