Mint Swirl Fudge Cake
Mint pairs with a silky, mild chocolate flavor for this colorful, beautiful cake that will be the talk of the holiday buffet.
Prep time:
Cook time:
Serving size: 12
Calories per serving: 146
Ingredients:
Cook time:
Serving size: 12
Calories per serving: 146
1 package white cake mixes (regular size)
1 package (3.4 ounces) instant vanilla pudding mixes
1/2 cup plus 3 tablespoons water, divided
3 ounces cream cheese, softened
1/4 cup canola oil
3 large eggs
1/4 cup creme de menthe flavoring syrup or creme de menthe
1/2 teaspoon peppermint extract
Green food coloring, optional
3 tablespoons water
2 tablespoons baking cocoa
6 ounces unsweetened chocolate, melted
GLAZE:
1 1/2 cups confectioners' sugar
1 ounce semisweet chocolate, melted
2 to 3 tablespoons water
Crushed spearmint candies, optional
Directions:
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 desired, 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 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.
Source: tasteofhome.com
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 desired, 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 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.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
