This peppermint fudge cake is delicious for a holiday dessert with a cup of hot coffee.
Story Behind the Recipe
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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
1 1/2 cups powdered sugar
1 tablespoon Land O Lakes® Butter, softened
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 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.
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If glaze is too thick, add 1 teaspoon milk at a time until desired glazing consistency.
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