Chocolate Mint Bundt Cake Recipes

CHOCOLATE-MINT SWIRL CAKE

Steps:

• Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In small bowl, beat cream cheese with electric mixer on high speed until smooth and fluffy. Beat in granulated sugar, 1 tablespoon flour, 1 egg, 1/8 teaspoon peppermint extract and 3 drops food color until smooth; set aside.
• In large bowl, beat cake mix, 1/3 cup flour, 1 cup water, the butter and 2 eggs on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. Spoon cream cheese filling over batter.
• Bake 44 to 52 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 15 minutes. Turn pan upside down onto cooling rack or heatproof plate; remove pan. Cool completely, about 1 hour.
• In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring frequently, until melted; set aside. For glaze, mix powdered sugar, 1/4 teaspoon peppermint extract, 1 to 2 drops food color, the corn syrup and enough of the 3 to 4 teaspoons water to make a thick glaze that can be easily drizzled. Drizzle over cake. Immediately spoon melted chocolate over glaze in 1/2-inch-wide ring. Working quickly, pull toothpick through chocolate to make swirls. Refrigerate until serving time. Store loosely covered in refrigerator.

COCONUT-MINT CHOCOLATE CAKE

Steps:

• In a small bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder and baking soda; add to egg mixture alternately with coffee, beating just until combined., Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small bowl, beat cream cheese and confectioners' sugar until fluffy. Beat in cream until stiff peaks form. Fold in the coconut, extract and food coloring if desired. Spread between cake layers., For frosting, in a small bowl, beat the butter, confectioners' sugar and cocoa until fluffy. Add the cream, chocolate and extract; beat until smooth. Frost top and sides of cake. Sprinkle with coconut. Store in the refrigerator.

CHOCOLATE MINT BUNDT CAKE

Steps:

• Mix together all ingredients except chips for 4 minutes with mixer.
• Add chips and mix by hand.
• Place in greased bundt pan and bake at 350° for 60 minutes or until tests done.
• Cool completely before removing from pan.
• Sprinkle with confectioner's sugar before serving.

CHOCOLATE BUNDT CAKE WITH PEPPERMINT GLAZE

Steps:

• Preheat oven to 350 degrees (175 degrees C).
• Grease and flour a Bundt pan- mix the cocoa with the flour so it doesn't leave a white coating on the cake.
• Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla.
• Beat until smooth.
• Stir in chocolate chips by hand.
• Pour batter into prepared pan.
• Bake for 1 hour- but check it after 55 minutes just in case.
• Allow to cool.
• In a medium bowl, mix powdered sugar with peppermint extract (to taste- adjust as necessary), then mix a few drops of hot water.
• Stir stir stir.
• If it's too thick, add another couple drops of water.
• Drizzle over turned out cake.
• Sprinkle with crushed candy canes, if you got`em.

MINT CHOCOLATE CHIP BUNDT CAKE WITH CREME DE MENTHE RECIPE - (4/5)

Steps:

• 1. Preheat the oven to 325 F. Spray a nonstick bundt pan thoroughly with flour/grease mixture. Also spray some bundlettes or mini loaves for the excess batter. Set aside. 2. Whisk together the flour, baking soda and salt. Remove 1 tablespoon and toss with the chocolate chips. Set the chips and the flour mixture aside. 3. Whisk together the peppermint extract, vanilla, creme de menthe, heavy cream and sour cream. Set aside. 4. Cream the butter in large bowl of mixer on moderate speed for 4 mins. Add the sugar in 4 additions, beating for 1 minute after each portion is added. Add the eggs, one at a time, beating for 30 secs after each addition and scraping down the sides of bowl. On low speed, add the sifted flour mixture in 3 additions, alternating with sour cream mixture in 2 additions, beginning and ending with the flour mixture. Remember to keep scraping sides and bottom of bowl. Fold in the chocolate chips by hand. Try not to just eat the batter. 5. Scrape batter into prepared pan(s) and smooth top with rubber spatula. 6. How long you bake the cake will depend on the size(s). A 10 inch tube cake will take 1 hour and 15 minutes. A 9-10 inch bundt cake will take approximately 1 hour. 1 cup size bundlettes take around 25 minutes. You will just need to watch for whatever sizes you choose to make. 7. Bake the cake(s) for the recommended time, or until a toothpick inserted comes out clean (it may hit chocolate chip and be smeared with melted chocolate, which is fine). The baked cake will pull also slightly away from the sides of the pan. 8. While the cake is baking, make the glaze. Combine all ingredients into a small saucepan over low heat. As it melts, stir to incorporate. When it is completely melted, set aside to let it cool and thicken slightly. 9. Cool the cake in the pan(s) on a rack for 10-15 mins, then invert onto another cooling rack. Cool completely. Drizzle with the cooled glaze. Let set before slicing. Servings: 24 Nutrition Facts Nutrition (per serving): 632 calories, 260 calories from fat, 30.8g total fat, 125.7mg cholesterol, 189.5mg sodium, 76.4mg potassium, 85.8g carbohydrates, 3.1g fiber, 40.4g sugar, 7.2g protein, 18 points. Source Author: Laura Tabacca (LJT2R - CLBB) Source: The Spiced Life

CHOCOLATE MINT SWIRL BUNDT CAKE

Steps:

• 1. Preheat oven at 350 degrees. Prepare 12 cup bundt pan with non stick baking spray or grease and flour pan.
• 2. Beat cream cheese in small bowl with electric mixer on high speed until fluffy and smooth. Beat in granulated sugar and 2 egg yolks, 1/8 tsp of peppermint extract, and 3 drops of green food coloring until smooth, set aside.
• 3. Beat cake mix, 1 1/3 cups water, oil, 2 whole eggs and 2 egg whites, in large bowl on low speed about 30 seconds, then on medium speed for 2 minutes.
• 4. Pour half the batter into prepared bundt pan (about 2 1/2 cups). Spoon cream cheese mixture into center of cake batter in pan. Spoon remaining cake batter in bowl over cream cheese mixture.
• 5. Bake 45 to 50 minutes, or until toothpick inserted in cake comes out clean. Cool in pan about 20 minutes. Turn upside down onto wire rack, remove from pan. Cool completely, about 35 minutes.
• 6. Heat chocolate chips and shortening until melted, set aside.Mix powdered sugar and 1/4 tsp peppermint extract , 3 drops green food coloring, the corn syrup and enough water, 2 to2 1/2 tsp to make a thick glaze that can be easily drizzled. Drizzle powdered sugar glaze over cake. Immediately spoon melted chocolate over glaze in 1/2 inch wide ring. Working quickly pull toothpick through chocolate to make swirls. Refrigerate until serving, Store coveredin refrigerator.