In a large bowl, add the cake mix, water, butter, and eggs. Using a hand mixer, mix together for 30 seconds until there are no dry spots then on medium speed for additional 2 minutes, scraping the sides as needed.
Pour into a 9x13 greased baking dish and bake for 26-31 minutes until a toothpick inserted into the middle comes out clean. Place on the counter to cool slightly.
While the cake is still warm, use the end of a utensil to poke holes in the cake. I used a chopstick, you can use whatever will poke a medium-sized hole. Do this about every ½ inch all over the cake.
In a medium-sized bowl, add the pudding mix, milk, and peppermint extract. Using a hand mixer, carefully whip together for 2 minutes until slightly thickened.
Immediately pour pudding over the cake, making sure to try and get the pudding over all the holes. Smooth with a spatula, I like to try and press the pudding down gently so more goes in the holes. Cover with plastic wrap and let sit and chill in the fridge for at least 3 hours, up to overnight if you can.
Before serving, top with whipped topping smoothed out with a spatula. Decorate with chopped peppermint and candy cane kisses if desired.
Chocolate Peppermint Cake Recipe found on https://thissillygirlskitchen.com/chocolate-peppermint-cake/ *All nutritional information is approximate and may not be 100% accurate. Please consult a nutritionist for more specific information.