Booze Soaked Cake #4–Peppermint Chocolate

I was going to wait to try this latest twist on the “Amaretto Divine” cake until Christmastime, but when I was in the grocery store, I noticed that they had the necessary peppermint mocha coffee creamer–now available all year long! (I also *really* want to start drinking coffee again, but that’s a whole other story!) Since I could get the creamer now, I decided to go ahead and make the cake as a surprise for Ryan upon his return from Portugal.

Based on the reactions of the whole family, this was the best cake yet! The children loved it, Ryan loved it, and I could have sat down and eaten the whole bowl of frosting before it ever made it to the cake (I didn’t, I promise!). It was so delicious that I think I’m going to call it “Peppermint Dream,” or something that will similarly convey its excellence. Anyway, I’m sure I’ll be making this one again, probably for Christmas like I had originally planned, and maybe even before then, too, since it was such a big hit!


1 (18.25 ounce) package devil’s food cake mix

1 cup non dairy peppermint mocha flavored creamer

1 cup peppermint schnapps

3 eggs

1/3 cup vegetable oil


1 (3.5 ounce) package instant devil’s food pudding mix

1 cup non dairy peppermint mocha flavored creamer

1/4 cup peppermint schnapps

2 cups heavy cream, whipped

Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8- inch pans.

Mix together the cake mix, 1 cup peppermint flavored creamer, 1 cup peppermint schnapps, eggs and oil until blended. Distribute cake batter evenly between the cake pans. Bake in the preheated oven for 15 minutes, making certain the cake layers do not overbake. Allow to cool completely before filling.

To make the peppermint mocha whipped cream filling: Combine pudding mix, 1/4 cup peppermint schnapps and 1 cup peppermint mocha flavored creamer. Set aside for 5 minutes until thickened. Fold the whipped cream into the peppermint mocha mixture. Use to fill and frost the cake. Refrigerate until ready to serve.

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