This is a minty play on the “Better Than Sex Cakes” that you see around. Usually with sweetened condensed milk and heath bits. Only this cake ups the ante, with peppermint flavored creamer mixed into the sweetened condensed milk and a pepperminty fudge layer under the coolwhip frosting.
The original recipe that I found (on Pinterest, of course), called for peppermint dairy creamer, and peppermint crunch Andes bits for the topping. I found myself at the grocery store on a day that was absolutely INSANE. I was going crazy dealing with the large amounts of people in the aisles, so when I got to the creamer section and all I found was “Peppermint Mocha” flavored creamer, I didn’t have the patience to try and find out if there was a difference. (There isn’t, I found out later). I couldn’t find the peppermint Andes chips at any store in my area either, so I decided to improvise and turned my cake into a York Peppermint Patty cake. I utilized the York Peppermint Patty creamer currently available from Internation Delight as well as York Pieces from the candy aisle for the decorative topping.
What I was left with was a super rich, delicious cake, with a fairly subtle peppermint flavor. It was a big hit with both my family at a our Christmas dinner on Saturday, and my coworkers that I shared leftovers with on my way home. My only complaint about the cake was that I followed the recipe directions and used the handle of a wooden spoon to poke holes in the cake instead of a fork like I have for previous versions of “Better than” cakes. I felt like this led to a fairly uneven distribution of the sweetened condensed milk/creamer throughout the cake itself. Not a deal breaker, by any means, just a little procedural thing I would do differently in the future.
Peppermint Better Than Cake
Source: Something Swanky
1 chocolate cake mix, prepared and baked according to the directions on the box.
1 cup peppermint dairy creamer
14.5 oz sweetened condensed milk
1 jar Smuckers hot fudge sundae sauce
1/4 cup peppermint dairy creamer
1 cup crushed Oreos
8 oz Cool Whip
Andes Peppermint Chips for topping (approximately 1 1/2 cups)
Crushed Oreos for topping (approximately 1 cup)
Once the cake has cooled, use the bottom of a wooden spoon (or go to town with a fork!) to poke 20+ holes in the cake.
In a small bowl, whisk together the sweetened condensed milk and 1 cup of the peppermint dairy creamer. Pour over the cake, trying to fill in the holes.
In the same bowl, whisk together the hot fudge sundae sauce and 1/4 cup peppermint dairy creamer. Mix in 1 cup crushed Oreos.
Pour and spread the fudge mixture over the cake as evenly as possible.
Spread the cool whip over the fudge. Sprinkle on the Andes candy bits and crushed Oreos (as much or as little as you want).
Refrigerate for 4-6 hours, until the sweetened condensed mixture has soaked into the cake and it’s thoroughly chilled. Cut and serve.