Fudgy Peppermint Cake Recipes

PEPPERMINT FUDGE CAKE

Steps:

• Preheat oven to 325°F.
• Spray a 10 inch bundt pan with cooking oil and set aside.
• Sift together flour, baking soda, cocoa powder, cornstarch, sugar, and salt in large bowl; whisk together well.
• Whisk together applesauce, oil, vanilla, and peppermint extract by hand in medium bowl.
• Add the wet ingredients to the dry with a few swift strokes just until blended.
• Pour into bundt pan.
• Bake 50-60 minutes, until a toothpick comes out with moist crumbs.
• Cool on rack.

CHOCOLATE FUDGE CAKE WITH PINK PEPPERMINT CREAM CHEESE FROSTING

Steps:

• Make cake as directed on box for two 9-inch rounds; cool completely.
• Beat butter and cream cheese on medium speed until smooth and fluffy. Reduce speed to low; gradually add sugar, beating until smooth. Add vanilla, peppermint extract and food color, a drop at a time, beating until desired color is obtained.
• Split each cake horizontally to make 2 layers. Place 1 layer on serving plate; spread top with thin coat frosting. Repeat with remaining layers. Frost side and top of cake with thin coat frosting; refrigerate 10 minutes to allow frosting to firm up. Frost side and top of cake with remaining frosting. Arrange whole peppermints then sprinkle crushed peppermint around side and top of cake.
• Refrigerate until ready to serve.

FUDGY PEPPERMINT TRUFFLE CHOCOLATE CAKE

Steps:

• Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In medium microwavable bowl, microwave filling ingredients uncovered on High 30 to 40 seconds; stir until melted and smooth. If necessary, microwave 10 to 20 seconds longer. Set aside.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spoon half of batter into pan; spread evenly.
• Bake 15 minutes. Remove from oven; immediately drop spoonfuls of filling over batter, keeping filling away from sides of pan and pressing down lightly. Carefully spoon remaining batter over top; spread evenly. Bake 42 to 47 minutes longer or until toothpick inserted near center comes out almost clean and cake springs back when lightly touched in center. Cool in pan 15 minutes. Loosen cake with knife around center and edges of pan. Turn cake upside down onto cooling rack or heatproof serving plate. Cool completely, about 1 1/2 hours.
• In medium bowl, beat powdered sugar, cream cheese and 1 tablespoon of the milk with whisk until smooth, adding additional milk until of desired drizzling consistency. Drizzle icing over cooled cake. Sprinkle with crushed candy. Store loosely covered in refrigerator.