Chocolate-Peppermint Pudding Cake

Ingredients

• 18.3 ounce devil's food cake mix without pudding 
• 2 tablespoons cocoa 
• 0.5 cup milk 
• 0.3 cup peppermint candies hard crushed
• 6 servings garnish: additional peppermint candies hard crushed
• 0.3 cup sugar 
• 6 servings whipped cream 
• 3 tablespoons vegetable oil 
• 1 cup water boiling

Equipment

• frying pan
• oven
• ziploc bags

Directions

1. 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.
2. Combine sugar and cocoa; sprinkle over batter.
3. Pour boiling water over batter (do not stir).
4. Bake, uncovered, at 350 for 35 minutes.
5. Let stand 5 minutes before serving.
6. Serve warm pudding cake with vanilla ice cream.
7. Garnish, if desired.
8. 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!