Peppermint Swirl Fudge Nut Cake |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 16 |
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From a Pillsbury Bake-off. Sounds yummy! Ingredients:
1 (18 1/4 ounce) package white cake mix with pudding |
1 (3 ounce) package cream cheese, softened |
1/2 cup water |
1/4 cup oil |
3 eggs |
1/4 cup creme de menthe |
1/2 teaspoon peppermint extract |
4 ounces semisweet chocolate, melted |
3 tablespoons water |
1/4 cup finely chopped walnuts |
1 ounce semisweet chocolate |
1 cup powdered sugar |
2 -3 tablespoons water |
Directions:
1. Heat oven to 350.
2. Generously grease and flour 12 cup Bundt pan or 10 inch tube pan.
3. 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.
4. Place 1 1/2 cups batter in small bowl; stir in creme de menthe syrup and peppermint extract until well blended.
5. Set aside.
6. To remaining batter, add 4 oz. melted chocolate and 3 T. water; blend well.
7. Stir in walnuts.
8. Spoon half of chocolate batter into greased and floured pan.
9. Spoon peppermint batter randomly over chocolate batter; top with remaining chocolate batter.
10. Pull knife through batter from top to bottom in a folding motion, turning pan while folding.
11. Bake at 350 for 40-50 minutes or until cake springs back when touched lightly near center.
12. Cool upright in pan 30 minutes; turn out onto serving plate.
13. Cool completely.
14. In small saucepan, melt 1 oz. chocolate; stir in powdered sugar and enough water for desired drizzling consistency.
15. Spoon glaze over cake, allowing some to run down sides.
16. Store in refrigerator.
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