Fudgy Peppermint Cake

Peppermint Fudge Cake Recipe
94
9 Reviews
This peppermint fudge cake is delicious for a holiday dessert with a cup of hot coffee.
15 min
Prep Time
1:10
Total Time
16 servings

Ingredients

Cake

1 cup
Land O Lakes® Butter, melted, cooled slightly
1 cup
Land O Lakes® Half & Half
1 (15.25-ounce) package
chocolate cake mix
1 (3.9-ounce) package
instant chocolate pudding and pie filling mix
4
large Land O Lakes® Eggs
1 1/2 teaspoons
peppermint extract
8 ounces
white chocolate, coarsely chopped

Glaze

1 1/2 cups
powdered sugar
1 tablespoon
Land O Lakes® Butter, softened
1/2 teaspoon
peppermint extract
2 to 3 tablespoons
milk

Decoration

6
hard peppermint candies, coarsely crushed

Directions

  1. Heat oven to 350°F. Grease 12-cup Bundt® pan or 10-inch angel food cake (tube) pan; sprinkle with unsweetened cocoa.
  2. 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.
  3. 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.
  4. 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.

Recipe Tips

- 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.

Nutrition Facts (1 serving)

Calories
420
Cholesterol
85mg
Carbohydrates
50g
Protein
5g
Fat
23g
Sodium
460mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

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.

Rating

This was a wonderful cake; great flavor, moist and beautiful. I had no trouble getting the cake out of the pan

Rating

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.

Rating

It is important to grease or spray the cake pan very well. There are so many angles and grooves on this cake pan and so it is very important to grease the pan well. We have noticed some cake mixes on the market to day have even changed to 15.25 ounces. This is quite a change from the original 18.25 ounce cake mix package. The cake sticking to the pan has more to do with how the pan is greased rather than the size of the cake mix package.

Rating

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.

Test Kitchen Comment
From: Cindy
It is important to grease or spray the cake pan very well. There are so many angles and grooves on this cake pan and so it is very important to grease the pan well. We have noticed some cake mixes on the market to day have even changed to 15.25 ounces. This is quite a change from the original 18.25 ounce cake mix package. The cake sticking to the pan has more to do with how the pan is greased rather than the size of the cake mix package.
Posted December 31, 2012

Rating

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!

Rating

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.

Rating

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.

Rating

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.

Rating

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.

Rating

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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