CHOCOLATE PEPPERMINT CAKE
Guests make sure to save room for this light and moist cake with its refreshing mint flavor and chocolate glaze. Its seasonal look makes it perfect for Christmas...a holiday birthday party...or other festive gatherings!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-16 servings.
Number Of Ingredients 23
Steps:
- In a bowl, combine dry ingredients. Add milk, oil, eggs and vanilla; beat at medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into three greased and floured 9-in. round baking pans. , Bake at 350° for 18-23 minutes or until cake tests done. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For filling, beat cream until soft peaks form. Add the sugar, vanilla and food coloring if desired; beat until stiff peaks form. Set aside about 1 tablespoon crushed candy. Fold remaining candy into cream mixture. Spread between layers and around sides but not over the top. , For glaze, melt butter in a saucepan over low heat. Add cocoa and water; cook, stirring constantly, until slightly thickened. Remove from the heat; whisk in vanilla. Gradually blend in sugar until smooth. Add additional water if necessary. Spread over top of cake. Sprinkle with reserved candy. Chill before serving. Store in the refrigerator.
Nutrition Facts :
PEPPERMINT VELVET GOOEY BUTTER CAKE
A wonderful holiday twist on a classic butter gooey cake. This cake is rich and decadent. But the chocolate drizzle and peppermint put it over the top. Red velvet cake is an awesome base for this cake. The cream cheese layer has a mint flavoring, chunks of candy canes and blends so good with the bottom layer. Best served slightly warm, this is a wonderful holiday dessert.
Provided by Crystal Schlueter @crystalschlu
Categories Cakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease a 9 by 13 inch baking pan.
- Add the cake mix to a large bowl. In a small microwave-safe bowl, heat 1 stick of butter on high until melted. Add butter to cake mix. Add 1 egg & stir until combined.
- Pat batter into the prepared pan.
- Melt remaining butter in the same manner & pour into a medium bowl. Add the cream cheese, remaining eggs, vanilla & peppermint extracts. Set aside. Measure out 2 tablespoons of the powdered sugar & set aside. Beat the cream cheese mixture on low, gradually adding the remaining powdered sugar until combined.
- Gently stir in 1/4 cup of the crushed candy canes.
- Pour over the red velvet batter.
- Bake for 40 minutes, or until top is set, but center is still gooey.
- Meanwhile, beat cream on high until soft peaks form. Add 2 tablespoons of powdered sugar & continue to beat until stiff peaks form. Gently stir in remaining crushed candy canes. Cover with plastic wrap & chill until serving.
- In a microwave safe bowl, heat chocolate chips & vegetable oil on high for 15 seconds. Stir. Repeat 1-2 more times, or until chips are melted.
- Allow cake to cool for at least 15 minutes. Cut into squares. Serve each piece with a dollop of whipped cream & a drizzle of melted chocolate.
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