1. Preheat the oven according to the cake mix package directions and grease a 9×13-inch baking dish.

2. In a large bowl, mix the chocolate cake mix, eggs, vegetable oil, and water until smooth.

3. Pour the batter into the prepared baking dish and bake according to package directions until a toothpick inserted in the center comes out clean.

4. Let the cake cool for 10 to 15 minutes.

5. Use the handle of a wooden spoon to poke holes all over the warm cake.

6. In a bowl, stir together the sweetened condensed milk and peppermint extract.

7. Slowly pour the peppermint mixture over the cake, making sure it goes into the holes.

8. Refrigerate the cake for 1 hour so the filling can soak in.

9. In another bowl, whisk together the white chocolate pudding mix and cold milk until thickened.

10. Fold in the whipped topping until smooth and fluffy.

11. Spread the topping evenly over the chilled cake.

12. Sprinkle crushed candy canes and white chocolate chips over the top.

13. Chill for 1 more hour before slicing and serving.