Fudgy Peppermint Cake
This peppermint fudge cake is delicious for a holiday dessert with a cup of hot coffee.
15 min.prep time
1 (15.25-ounce) package chocolate cake mix
1 (3.9-ounce) package instant chocolate pudding and pie filling mix
1 1/2 teaspoons peppermint extract
8 ounces white chocolate, coarsely chopped
1 1/2 cups powdered sugar
1/2 teaspoon peppermint extract
2 to 3 tablespoons milk
6 hard peppermint candies, coarsely crushed
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 large bowl. Beat at low speed 30 seconds. Increase speed to medium; beat, 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 small 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.
- If glaze is too thick, add 1 teaspoon milk at a time until desired glazing consistency.
- Read more about this recipe on Recipe Buzz® Blog.