chocolate peppermint fudge cake
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!
prep time
cook time
method
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yield
12 serving(s)
Ingredients
- 1 box betty crocker triple chocolate cake mix, divided
- 4 - eggs
- 1/2 cup oil
- 3/4 cup water
- 1 tablespoon peppermint extract
- 1 package jell-o instant chocolate pudding mix
- 1/2 cup sour cream
- 6 ounces semi-sweet chocolate chips
- 6 - crushed candy canes
How To Make chocolate peppermint fudge cake
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Step 1Set 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.
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Step 2Toss 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.
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Step 3Bake 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.
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Step 4Crush 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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