Chocolate Peppermint Fudge Cake
By
Jeanne Pence
@jeannepence
1
Looking for a way to use our leftover candy canes last year, I came up with this recipe combining two of my favorite flavors - chocolate and mint! This cake is very rich with strong chocolate and mint flavors, and very moist. Scrumptious for dessert served with whipped cream and hot coffee!
Ingredients
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1 boxbetty crocker triple chocolate cake mix, divided
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4eggs
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1/2 coil
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3/4 cwater
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1 Tbsppeppermint extract
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1 pkgjell-o instant chocolate pudding mix
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1/2 csour cream
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6 ozsemi-sweet chocolate chips
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6crushed candy canes
How to Make Chocolate Peppermint Fudge Cake
- Set aside 2 tbsp. cake mix in separate small bowl. Mix together on low speed until blended the remaining cake mix, eggs, oil, water, extract, pudding mix, and sour cream. Blend for 2 minutes on medium speed, scraping down sides.
- Toss the semi-sweet chips with the reserved dry cake mix until covered; then fold into batter by hand with spatula (this keeps them suspended in batter rather than sinking to bottom). Spray bundt-shaped cake pan with Baker's Joy OR grease and lightly flour - do not use oil.
- Bake at 350 degrees for 45-48 minutes or until toothpick inserted in center of ring comes out clean. Allow to cool in pan for 15 minutes, then turn onto wire cooling rack until no longer warm.
- Crush peppermint candy until much of it is fine powder and just a few small chunks remain (I used a food processor). Sift crushed candy over top of cooled cake, then sprinkle larger pieces over candy dust. Refreshing served for dessert with coffee!
About Chocolate Peppermint Fudge Cake
Other Tag: Quick & Easy
