Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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This deep, dark chocolate cake, with a hint of peppermint, is a chocolate lover’s dream!
Heat oven to 325°F. Grease 12-cup Bundt® pan; sprinkle with unsweetened cocoa. Set aside.
Combine gluten-free flour blend, baking powder, baking soda and salt in bowl. Set aside.
Bring water to a boil in 2-quart saucepan; remove from heat. Add baking chocolate; stir until melted.
Combine sugar, butter and 1 teaspoon peppermint extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; beat at high speed until well mixed. Gradually add flour mixture alternately with chocolate mixture, beating at low speed until well mixed. Stir in chocolate chips.
Pour batter into prepared pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan; invert onto cooling rack. Cool completely.
Combine powdered sugar, 1 tablespoon butter and 1/2 teaspoon peppermint extract in bowl. Beat at low speed, adding enough milk for desired glazing consistency. Beat at medium speed until smooth. Drizzle glaze over cooled cake; sprinkle with crushed candy.
Dietary Fiber: 3g
Fudgy and delicious, just as promised! To quote my daughter: "yummy yum yum!"We will definitely be making this again, would make an excellent chocolate pound cake without the peppermint as well.
Question: For your Fudgy Peppermint Cake (GF), do I melt the semi sweet chocolate with the unsweetened baking chocolate? Seems like a lot of chocolate! thanks.
It was moist, fudgy, minty -- outstanding! The only thing that prevents me from rating it 5 stars is that despite its moistness, it crumbled like CRAZY. About half my slices broke at least in half (and usually in 4-5 pieces) as I cut them. And yet each bite, even of those pieces, was melt-in-your-mouth moist and delicious! Too weird. Overall, I was very pleased; that was just a perplexing "feature" of the cake, at least when I made it!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3049
© 2014 Land O'Lakes, Inc.
Every year around this time, I start to panic a little. How am I ever going to decide what cookies to bake for the holiday season?! Do I stick with the classics or try something new? How many can we eat at our house (more than I care to admit…but cookies count as part of a balanced breakfast, right?) Without self-restraint, I could probably make a dozen different kinds!
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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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