FUDGY PEPPERMINT TRUFFLE CHOCOLATE CAKE
Slice into this peppermint-sprinkled cake, made easy with a packaged devil's food mix, to reveal a melted chocolate filling.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In medium microwavable bowl, microwave filling ingredients uncovered on High 30 to 40 seconds; stir until melted and smooth. If necessary, microwave 10 to 20 seconds longer. Set aside.
- In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spoon half of batter into pan; spread evenly.
- Bake 15 minutes. Remove from oven; immediately drop spoonfuls of filling over batter, keeping filling away from sides of pan and pressing down lightly. Carefully spoon remaining batter over top; spread evenly. Bake 42 to 47 minutes longer or until toothpick inserted near center comes out almost clean and cake springs back when lightly touched in center. Cool in pan 15 minutes. Loosen cake with knife around center and edges of pan. Turn cake upside down onto cooling rack or heatproof serving plate. Cool completely, about 1 1/2 hours.
- In medium bowl, beat powdered sugar, cream cheese and 1 tablespoon of the milk with whisk until smooth, adding additional milk until of desired drizzling consistency. Drizzle icing over cooled cake. Sprinkle with crushed candy. Store loosely covered in refrigerator.
Nutrition Facts : Calories 580, Carbohydrate 74 g, Cholesterol 125 mg, Fat 5 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 55 g, TransFat 1/2 g
CHOCOLATE FUDGE CAKE WITH PINK PEPPERMINT CREAM CHEESE FROSTING
Chocolate cake gets a sweet holiday makeover thanks to pink peppermint cream cheese frosting. Garnish with peppermint candies for a truly festive and fudgy dessert.
Provided by Arlene Cummings
Categories Dessert
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- Make cake as directed on box for two 9-inch rounds; cool completely.
- Beat butter and cream cheese on medium speed until smooth and fluffy. Reduce speed to low; gradually add sugar, beating until smooth. Add vanilla, peppermint extract and food color, a drop at a time, beating until desired color is obtained.
- Split each cake horizontally to make 2 layers. Place 1 layer on serving plate; spread top with thin coat frosting. Repeat with remaining layers. Frost side and top of cake with thin coat frosting; refrigerate 10 minutes to allow frosting to firm up. Frost side and top of cake with remaining frosting. Arrange whole peppermints then sprinkle crushed peppermint around side and top of cake.
- Refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 Serving
CAKE MIX FUDGY PEPPERMINT COOKIES
Looking for a delicious dessert that's made using Betty Crocker™ Super Moist™ cake mix? Try these cookies that are topped with chocolate and sprinkled with candy canes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 32
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In large bowl, stir cake mix, oil, vanilla and eggs until soft dough forms. Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 1 inch apart.
- Bake 10 to 12 minutes or until set. Cool 1 minute. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In medium microwavable bowl, microwave dark chocolate and whipping cream uncovered on High 30 seconds or until warm. Stir until chocolate is melted and mixture is smooth. Spread chocolate mixture over cookies; sprinkle with crushed candy.
Nutrition Facts : Calories 163, Carbohydrate 19 g, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 144 mg
PEPPERMINT FUDGE
Three of the season's best flavors-nuts, chocolate and peppermint-combine in a delightful manner in this scrumptious fudge. The two distinct layers are eye-catching-another reason why this candy makes a great holiday gift. -Connie Denmark, St. Joseph, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/4 pounds (32 servings).
Number Of Ingredients 13
Steps:
- Line the bottom and sides of an 8x4-in. loaf pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside. , In a small bowl, beat cream cheese until creamy. Gradually beat in the confectioners' sugar, cocoa, milk and vanilla until smooth. Stir in nuts. Spread into prepared pan. Chill until firm, about 1 hour. , For peppermint layer, beat cream cheese in a small bowl until creamy. Gradually beat in the confectioners' sugar, milk and extract until smooth. Stir in peppermint candy. Spread evenly over chocolate layer. Chill until firm, about 1 hour. , Using foil, lift fudge from pan. Gently peel off foil. Cut into squares.
Nutrition Facts : Calories 83 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 13mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
PEPPERMINT FUDGE CAKE
If you like pepppermint, this cake will knock your socks off. It's minty, fudgy, and full of delicious flavor. Amazingly, it's also low fat and completely IBS safe! This recipe is from the cookbook "Eating for IBS" by the wonderful Heather Van Vorous. You can also substitute almond extract for the peppermint for a different taste experience, or just leave out the second extract completely and double the vanilla! This is great with a chocolate or mocha glaze (see my mocha mint glaze!).
Provided by Kree6528
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Spray a 10 inch bundt pan with cooking oil and set aside.
- Sift together flour, baking soda, cocoa powder, cornstarch, sugar, and salt in large bowl; whisk together well.
- Whisk together applesauce, oil, vanilla, and peppermint extract by hand in medium bowl.
- Add the wet ingredients to the dry with a few swift strokes just until blended.
- Pour into bundt pan.
- Bake 50-60 minutes, until a toothpick comes out with moist crumbs.
- Cool on rack.
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PEPPERMINT FUDGE CAKE | READY SET EAT
From readyseteat.com
Cuisine AmericanTotal Time 2 hrsCategory DessertCalories 620 per serving
- CAKE: Preheat oven to 350°F. Spray two 8-inch round cake pans with baking spray. Blend cake mix, water, eggs, oil and 1 teaspoon peppermint extract in a large bowl with an electric mixer at low speed until moistened, about 30 seconds.
- Beat at medium speed for 2 minutes. Pour batter into pans and bake 26 to 30 minutes, until toothpick inserted in center comes out clean. Cool cakes in pan on wire rack for 15 minutes. Remove from pans and cool completely.
- BUTTERCREAM: Beat butter with an electric mixer at medium speed until smooth. Add confectioners’ sugar in 1 cup at a time and continue beating until smooth, about 2 minutes. Reduce speed and beat in cream, salt, vanilla and 1/2 teaspoon peppermint extract.
- Place one cooled cake layer on cardboard disc. Spread with about 3/4 cup buttercream and sprinkle with about 1/3 cup crushed peppermint candy. Place second cake layer on top and frost entire cake with a thin layer of buttercream. Refrigerate 15 minutes.
PEPPERMINT FUDGE CAKE RECIPE | BAKED BY AN INTROVERT
From bakedbyanintrovert.com
Reviews 103Calories 525 per servingCategory Cakes
- Heat the oven to 350°F. Spray 3 8-inch round pans with nonstick spray. Line the bottoms with parchment paper cut into a circle to fit the pan. Spray the parchment paper with nonstick spray and dust the pan lightly with cocoa powder. Tap out any excess and set aside.
- In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk and set aside.
- Add the chocolate to a small heatproof bowl and set it over a pot of barely simmering water. Stir continuously until melted and smooth. Remove from heat. Set aside to cool.
- Using a stand mixer fitted with a paddle attachment or a handheld electric mixer beat the butter and sugar together on medium-low speed until light and fluffy. Beat in the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla. Add the melted chocolate and mix until well incorporated. With the mixer set to low speed. gradually add half the flour mixture, followed by the buttermilk and coffee, and then the remaining flour mixture. Beat just until combined. The batter will be thick.
FUDGY PEPPERMINT CAKE RECIPE | LAND O’LAKES
From landolakes.com
3.7/5 (10)Category Cake, Peppermint, Mint, DessertServings 16Calories 420 per serving
- Heat oven to 350°F. Grease 12-cup Bundt pan or 10-inch angel food cake (tube) pan; sprinkle with unsweetened cocoa.
- Combine all cake ingredients except white chocolate in bowl. Beat at low speed 30 seconds. Beat at medium speed, scraping bowl occasionally, until well mixed. Stir in white chocolate.
- Pour batter into prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely.
- Combine powdered sugar, 1 tablespoon butter, 1/2 teaspoon peppermint extract and enough milk for desired glazing consistency in bowl. Beat at low speed until powdered sugar is moistened. Increase speed to medium; beat until creamy. Drizzle glaze over cooled cake. Sprinkle with crushed candy.
PEPPERMINT FUDGE CAKE RECIPE | BON APPéTIT
From bonappetit.com
- Preheat oven to 325°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Whisk flour, baking soda and salt in small bowl to blend.
- Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then vanilla. Beat in eggs 1 at a time. At low speed, beat in flour mixture in 3 additions alternately with cocoa mixture in 2 additions.
- Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans 10 minutes. Cut around cakes to loosen; turn out onto racks.
- Combine white chocolate, 3/4 cup whipping cream and sour cream in heavy medium saucepan. Stir over low heat just until chocolate is melted and smooth.
- Place 1 cake layer on 8-inch cardboard round. Spread half of mousse over top of cake. Top with second cake layer, remaining mousse and third cake layer.
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