This peppermint fudge cake is delicious for a holiday dessert with a cup of hot coffee.
Read the Story Behind the Recipe
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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
1 12 teaspoons peppermint extract
8 ounces white chocolate, coarsely chopped
Glaze
1 12 cups powdered sugar
1 tablespoon Land O Lakes® Butter, softened
12 teaspoon peppermint extract
2 to 3 tablespoons milk
Decoration
6 hard peppermint candies, coarsely crushed
STEP 1
Heat oven to 350°F. Grease 12-cup Bundt® pan or 10-inch angel food cake (tube) pan; sprinkle with unsweetened cocoa.
STEP 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.
STEP 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.
STEP 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.
If glaze is too thick, add 1 teaspoon milk at a time until desired glazing consistency.
Take your holiday parties to the next level with some of our favorite Christmas desserts.
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