Directions:
- Combine 2 cups cake mix, milk, and oil, stirring mixture well. (Reserve remaining 2 cups cake mix for another use.) Stir in 1/3 cup crushed peppermint candies. Spoon batter into a lightly greased 8 square pan.
- Combine sugar and cocoa; sprinkle over batter. Pour boiling water over batter (do not stir).
- Bake, uncovered, at 350° for 35 minutes. Let stand 5 minutes before serving. Serve warm pudding cake with vanilla ice cream. Garnish, if desired.
- Note: For cake mix, we used Duncan Hines. There are 4 cups cake mix in the package. Seal the unused portion in a zip-top plastic bag, and make the dessert again!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.06 Kcal (540 kJ) | ||
| Calories from fat | 69.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.75g | 12% | |
|---|---|---|---|
| Cholesterol | 2.44mg | 1% | |
| Sodium | 53.21mg | 2% | |
| Potassium | 75.71mg | 2% | |
| Total Carbs | 14.71g | 5% | |
| Sugars | 13.06g | 52% | |
| Dietary Fiber | 0.29g | 1% | |
| Protein | 1.1g | 2% | |
| Calcium | 38.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 134.46 Kcal (563 kJ) | ||
| Calories from fat | 72.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.08g | 12% | |
|---|---|---|---|
| Cholesterol | 2.54mg | 1% | |
| Sodium | 55.43mg | 2% | |
| Potassium | 78.87mg | 2% | |
| Total Carbs | 15.33g | 5% | |
| Sugars | 13.6g | 52% | |
| Dietary Fiber | 0.3g | 1% | |
| Protein | 1.15g | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 39.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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