1. Preheat the oven to 350°F 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 dish and bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.

4. Let the cake cool for about 10 minutes, then use the handle of a wooden spoon to poke holes all over the surface.

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

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

7. Refrigerate the cake for 1 hour so it can cool completely and absorb the filling.

8. In a medium bowl, whisk the instant pudding mix with the cold milk until thickened.

9. Fold the whipped topping into the pudding until smooth and fluffy.

10. Spread the topping evenly over the chilled cake.

11. Sprinkle the crushed candy canes over the top just before serving.

12. Slice into squares and serve cold.