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Cook'n with Betty Crocker 
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Peppermint Swirl Fudge Nut Cake |
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Serves: 16 Print this RecipeElsie Wigdahl - Ruthven, Iowa Bake-Off® Contest 28, 1978 Here's a chocolate cake that's made with white cake mix! The reason: with the addition of crème de menthe syrup, half the batter becomes the green peppermint swirl. The result: A picture pretty cake that tastes as good as it looks. CAKE 1 package (1-lb 2.25-oz) pudding-included white cake mix 1 (3-ounce) package cream cheese, softened 1/2 cup water 1/4 cup oil 3 eggs 1/4 cup crème de menthe extract syrup 1/2 teaspoon peppermint extract 4 ounces (4 squares) semisweet baking chocolate, melted 3 tablespoons water 1/4 cup finely chopped walnuts GLAZE 1 ounce (1 square) semisweet baking chocolate 1 cup powdered sugar 2 to 3 tablespoons water Heat oven to 350°F. Generously grease and flour 12-cup Bundt pan or 10-inch tube pan. In large bowl, combine cake mix, cream cheese, 1/2 cup water, oil and eggs at low speed until moistened; beat 2 minutes at high speed. Place 1 1/2 cups batter in small bowl; stir in crème de menthe syrup and peppermint extract until well blended. Set aside. To remaining batter, add 4 oz. melted chocolate and 3 tablespoons water; blend well. Stir in walnuts. Spoon half of chocolate batter into greased and floured pan. Spoon peppermint batter randomly over chocolate batter; top with remaining chocolate batter. Pull knife through batter from top to bottom in a folding motion, turning pan while folding. Bake at 350°F. for 40 to 50 minutes or until cake springs back when touched lightly near center. Cool upright in pan 30 minutes; turn out onto serving plate. Cool completely. In small saucepan, melt 1 oz. chocolate; stir in powdered sugar and enough water for desired drizzling consistency. Spoon glaze over cake, allowing some to run down sides. Store in refrigerator. HIGH ALTITUDE - Above 3,500 feet: Add 1/4 cup flour to dry cake mix. Bake as directed above. Nutrition Per Serving: Calories 310; Protein 4g; Carbohydrate 43g; Fat 13g; Sodium 240mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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