EASY GINGERBREAD POKE CAKE
Happy Happy Sunday y’all and welcome to a different cheat day! Christmas is less than two days from this moment and I imagine there are some (gazillion) of you who may not be the greatest Christmas unicorn possibly...you know, the women out there which have all presents purchased & wrapped, all foods prepped and ready to go and are chilling waiting for your magic afternoon to arrive with trumpets sounding and a glittery sunrise to greet them...or something remotely close to that.
This cake is sooo moist and yummy you men, and it is a superbly doctored cake mix, so it is prepared in a snap. Is this? Heck no, but it is a + on the Holly's Easy/Delicious scale...I simply made up.
This is a massive hit once I left this for my own family a couple weeks before, so much so, I will be creating one tomorrow and I am totally not stressing since it is so simple. Anyways, this donkey needs to get a move on and attempt to end up all things in my seemingly never ending to-do list. Have a superb day and thanks so much for stopping by!!!
INGREDIENTS:
- 1-8 Ounce Tub Cool Whip -- Thawed.
- 12-15 Gingersnap Cookies -- Crushed
HOW TO:
- Preheat your oven to 350 degrees F.
- In a big bowl, then put in the dry cake mix, spices, buttermilk, molasses, oil and eggs and blend until well blended.
- Pour into a 8×8 pan and bake for 28-30 minutes until an inserted toothpick comes out clean.
- Permit your cake to cool and after chilled with the conclusion of a wooden spoon, poke holes around the top of your cake then pour the sweetened condensed milk throughout the top of your cake. Cover the top of the cake using all the Cool Whip, then sprinkle the crushed gingersnap cookies all. Set your cake back into to the refrigerator for at least another hour and revel in!