A delightful and easy-to-make cake combining the refreshing taste of mint with rich chocolate.
Preheat the oven to 350°F (175°C) and grease a 9x13 baking pan.
Ensure the pan is evenly greased to prevent sticking.
In a large mixing bowl, combine the cake mix, water, eggs, and oil. Mix until smooth.
Mix just until combined to avoid overmixing.
Pour the batter into the prepared pan and bake for about 30 minutes or until a toothpick inserted comes out clean.
Check the cake a few minutes before the suggested time to avoid overbaking.
Let the cake cool for 15 minutes, then poke holes across the surface using the handle of a wooden spoon.
Space the holes evenly for consistent filling distribution.
Prepare the pudding mix with milk according to package instructions and pour it over the cake, filling the holes.
Pour the pudding while it's still liquid to ensure it seeps into the holes.
Refrigerate the cake for 2 hours to set the filling.
Cover the cake to prevent it from absorbing fridge odors.
In a saucepan, combine sugar, butter, and milk. Heat until boiling, then stir for 1 minute until sugar dissolves.
Stir constantly to prevent burning.
Remove from heat and stir in chocolate chips until melted. Add peppermint extract and mix well.
Cool slightly before spreading to avoid melting the cake.
Spread the frosting over the chilled cake and garnish with crushed peppermint candies.
Work quickly as the frosting sets as it cools.
Chill the cake for another 30 minutes before serving.
This step ensures the frosting is firm and the flavors meld together.
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