Serves: 16
Total Calories: 104
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 240mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Peppermint Swirl Fudge Nut Cake recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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