Peppermint Swirl Fudge Nut Cake Recipes

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, combine cake mix, pudding mix, 1/2 cup water, cream cheese, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Remove 1-1/2 cups batter to a small bowl; stir in creme de menthe syrup, extract, and if using, food coloring until blended., In a small bowl, whisk 3 tablespoons water and cocoa powder until smooth; add to untinted batter. Add melted chocolate. Spoon half of the chocolate batter into prepared pan. Carefully top with green batter; do not swirl. Top with remaining chocolate batter., Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, mix confectioners' sugar, chocolate and enough water to reach a drizzling consistency. Spoon over cake; if desired, sprinkle with crushed candies.

Steps:

• Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. , In a large heavy saucepan, combine the sugar, sour cream and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5 minutes., Remove from the heat; stir in white chocolate and marshmallow creme until melted. Fold in peppermint candy and extract. Pour into prepared pan. Chill until firm. , Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in the refrigerator.

Steps:

• Heat oven to 350°F. Generously grease and flour 12-cup Bundt pan or 10-inch tube pan. In large bowl, combine cake mix, cream cheese, 1/2 cup water, oil and eggs at low speed until moistened beat 2 minutes at high speed. Place 1 1/2 cups batter in small bowl stir in crème de menthe syrup and peppermint extract until well blended. Set aside. To remaining batter, add 4 oz. melted chocolate and 3 tablespoons water blend well. Stir in walnuts. Spoon half of chocolate batter into greased and floured pan. Spoon peppermint batter randomly over chocolate batter top with remaining chocolate batter. Pull knife through batter from top to bottom in a folding motion, turning pan while folding.Bake at 350°F. for 40 to 50 minutes or until cake springs back when touched lightly near center. Cool upright in pan 30 minutes turn out onto serving plate. Cool completely.In small saucepan, melt 1 oz. chocolate stir in powdered sugar and enough water for desired drizzling consistency. Spoon glaze over cake, allowing some to run down sides. Store in refrigerator.HIGH ALTITUDE - Above 3,500 feet: Add 1/4 cup flour to dry cake mix. Bake as directed above.Nutrition Per Serving: Calories 310 Protein 4g Carbohydrate 43g Fat 13g Sodium 240mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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.

Steps:

• Line an 8-in. square pan with foil; butter the foil. In a microwave-safe bowl, melt chips; stir until smooth. Beat in frosting and extract until smooth. Pour into prepared pan., Randomly place drops of food coloring over fudge; cut through fudge with a knife to swirl. Cover and refrigerate for 4 hours or until firm before cutting into squares.