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This peppermint fudge cake is delicious for a holiday dessert with a cup of hot coffee.
Heat oven to 350°F. Grease 12-cup Bundt® pan or 10-inch angel food cake (tube) pan; sprinkle with unsweetened cocoa.
Combine all cake ingredients except white chocolate in bowl. Beat at low speed 30 seconds. Beat at medium speed, scraping bowl occasionally, until well mixed. Stir in white chocolate.
Pour batter into prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely.
Combine powdered sugar, 1 tablespoon butter, 1/2 teaspoon peppermint extract and enough milk for desired glazing consistency in bowl. Beat at low speed until powdered sugar is moistened. Increase speed to medium; beat until creamy. Drizzle glaze over cooled cake. Sprinkle with crushed candy.
Dietary Fiber: 1g
I have made this two years in a row and it always comes out perfect . It is my son's favorite cake and besides making it at Christmas, I also make it for him for his birthday in August.
This was a wonderful cake; great flavor, moist and beautiful. I had no trouble getting the cake out of the pan
I am a very experienced baker. My pan was very well greased and cooled for exactly 15 minutes. The cake stuck to the pan and what came out definitely was crumbly. The flavor was very good, but the end result was very disappointing. Very expensive when both time and ingredients are lost 5 days from Christmas.
My cake also stuck to the pan, and I cooled it as directed. However, many cake mixes are now being made in 16.5 oz. boxes, and this is what I used. I wonder if that could have been the reason.
I'm generally not a semi-homemade recipe cook, but I saw this and had to try. The flavor is excellent, great texture, and it's super easy to make. Everyone asked for the recipe immediately! Thanks for the great recipe!
I love chocolate and peppermint and this cake was a winner. The cake was very moist with just enough peppermint flavor. It made a nice presentation for our Christmas Eve dinner.
From the Test Kitchens...Generally if there is a problem and the cake breaks apart it usually means that the cake may been been cooled alittle too long. The cake tends to adhere to the sides of the pan if the cake is cooled evenly slightly too much.
Absolutely delicious! Simple and easy to make. The hardest part (and longest) were the cooling times. Beautiful chocolate & mint taste without being overwhelming. Loved it.
I don't know yet how it will taste but I baked it for 45 minutes, cooled it for 15 minutes on a wire rack, and when I tried to turn it out three large chunks stuck to the greased and cocoa-ed bundt pan. I am very disappointed because this is for my Christmas Eve party. It is too costly to try it again now. Oh well - I hope the taste makes up for it's questionable looks at my party.
this was a 10. super easy to make and very moist and flavorful. Combines my two favorite flavors, chocolate and peppermint.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3048
© 2015 Land O'Lakes, Inc.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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