Best Mint Swirl Fudge Cake Recipes

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CHOCOLATE-MINT SWIRL CAKE



Chocolate-Mint Swirl Cake image

From Betty's Soul Food Collection... This rich, decadent cake combines two favorite flavors. The minty glaze is-you guessed it-icing on the cake!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 16

Number Of Ingredients 18

2 packages (3 oz each) cream cheese, softened
1/4 cup granulated sugar
1 tablespoon Gold Medal™ all-purpose flour
1 egg
1/8 teaspoon peppermint extract
3 drops green food color
1 box Betty Crocker™ Super Moist™ devil's food cake mix
1/3 cup Gold Medal™ all-purpose flour
1 cup water
1/2 cup butter or margarine, melted
2 eggs
2 tablespoons semisweet chocolate chips
1 teaspoon shortening
1 cup powdered sugar
1/4 teaspoon peppermint extract
1 or 2 drops green food color
1 tablespoon corn syrup
3 to 4 teaspoons water

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.

Nutrition Facts : Calories 270, Carbohydrate 37 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 23 g, TransFat 0 g

CHOCOLATE MINT SWIRL CAKE



Chocolate Mint Swirl Cake image

Make and share this Chocolate Mint Swirl Cake recipe from Food.com.

Provided by Annacia

Categories     Dessert

Time 1h5m

Yield 16-24 serving(s)

Number Of Ingredients 16

0.667 (8 ounce) package cream cheese
1/4 cup sugar
1 (432 g) package betty crocker super moist devil's food cake mix (you may,of course, use your favorite homemade chocolate cake recipe with enough volume to make a 2 l)
1 cup water
1/2 cup butter or 1/2 cup margarine, melted
2 eggs
2 tablespoons semi-sweet chocolate chips
1 tablespoon shortening
1 cup icing sugar (powdered sugar)
1 egg
1/8 teaspoon peppermint extract
3 drops green food coloring
1/4 teaspoon peppermint extract
2 drops green food coloring
1 tablespoon corn syrup
3 -4 teaspoons water

Steps:

  • Heat oven to 325f.
  • Lightly grease or spray a 12 cup fluted pan.
  • FILLING:.
  • In a small bowl beat cream cheese with mixer on high until smooth and fluffy. Beat in the sugar, egg, 1/8 tsp extract and 3 drops of food color and set aside.
  • CAKE:.
  • In lg bowl beat cake mix, 1 cup water, the butter and 2 eggs on low for 30 seconds, then on medium for 2 minutes Pour into pan and spoon the cream cheese filling over the batter.
  • Bake 42-48 mins until a toothpick comes out clean. Cool in pan for 15 minutes.
  • Turn cake upside down onto plate or cooling rack and allow to cool completely.
  • GLAZE:.
  • In 1 qt saucepan heat chocolate chips and shortening over low heat, stirring often, until melted. Set aside.
  • Mix icing sugar, 1/4 tsp peppermint extract, 2 drops food color, and corn syrup and enough of the 3-4 tsp's water to make a thick drizzle that can be easily spooned over cake. Drizzle over cake.
  • Immediately spoon the chocolate glaze over cake in a 1/2 inch wide ring. Working quickly pull a toothpick through chocolate to make swirls. Chill until serving time and refrigerate leftovers.
  • TIP:.
  • sprinkling with coarsely chopped chocolate mint candies makes this already incredible cake even more decadent.

Nutrition Facts : Calories 270.7, Fat 15.3, SaturatedFat 7.1, Cholesterol 60.5, Sodium 318.3, Carbohydrate 32.6, Fiber 0.7, Sugar 22.2, Protein 3.5

HOT FUDGE SWIRL CAKE



Hot Fudge Swirl Cake image

From mom--chocolate chocolate chip pudding cake with a layer of fudge sauce, vanilla or chocoalte frosting, and more fudge sauce! This is rich and sweet--and super-easy because you don't have to "make" anything:) *Prep time includes cooling time.*

Provided by JamesDeansGirl

Categories     Dessert

Time 2h18m

Yield 36 serving(s)

Number Of Ingredients 7

1 package pudding-included devil's food cake mix
1 1/4 cups water
1/4 cup vegetable oil
3 eggs
1/2 cup mini chocolate chip
1 (16 ounce) jar hot fudge, warmed (1 1/2 cups)
1 (16 ounce) can vanilla or 1 (16 ounce) can chocolate frosting

Steps:

  • Preheat oven to 350*F.
  • Grease and flour a 15x10x1" baking pan.
  • In a large bowl, combine the cake mix, water, oil, and eggs; beat with an electric mixer on low speed until moistened.
  • Beat for 2 minutes on medium speed; stir in the chocolate chips.
  • Spread batter evenly into the prepared pan; bake for 18-28 minutes, or until the cake springs back when touched lightly in the center.
  • Cool for 5 minutes on a wire rack.
  • Gently spoon and spread 1 1/4 cups of the warm fuge sauce evenly over the cake; cool for 1 hour, or until completely cooled.
  • Carefully spoon the frosting over the fudge sauce; spread evenly to the edges.
  • Spoon the remaining 1/4 cup fudge sauce in tsp.
  • over the frosting; swirl slightly to marble.

Nutrition Facts : Calories 174, Fat 6, SaturatedFat 1.7, Cholesterol 17.9, Sodium 171.1, Carbohydrate 21.7, Fiber 0.8, Sugar 12.7, Protein 2.1

PEPPERMINT FUDGE CAKE



Peppermint Fudge Cake image

If you like pepppermint, this cake will knock your socks off. It's minty, fudgy, and full of delicious flavor. Amazingly, it's also low fat and completely IBS safe! This recipe is from the cookbook "Eating for IBS" by the wonderful Heather Van Vorous. You can also substitute almond extract for the peppermint for a different taste experience, or just leave out the second extract completely and double the vanilla! This is great with a chocolate or mocha glaze (see my mocha mint glaze!).

Provided by Kree6528

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
2 teaspoons baking soda
6 tablespoons unsweetened cocoa powder
1 tablespoon cornstarch
1 cup white sugar
1/2 teaspoon salt
1 3/4 cups unsweetened applesauce
1/4 cup canola oil
1 tablespoon vanilla
1 tablespoon peppermint extract (I actually prefer it with 2 tsp, so you may want to start there)

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.

MINT CHOCOLATE CAKE



Mint Chocolate Cake image

My husband works for a mint farmer, so I'm always looking for recipes with mint in them. I received this recipe at my bridal shower. My friend wrote "Easy and pretty" on the top corner of the recipe card - and it's so true. -Virginia Horst, Mesa, Washington

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 24 servings.

Number Of Ingredients 11

1 package chocolate cake mix (regular size)
FROSTING:
1/2 cup butter, softened
2 cups confectioners' sugar
1 tablespoon water
1/2 teaspoon peppermint extract
3 drops green food coloring
TOPPING:
1-1/2 cups milk chocolate chips
6 tablespoons butter, softened
1/4 teaspoon peppermint extract

Steps:

  • Prepare cake batter according to package directions, using a greased 15x10x1-in. baking pan. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a large bowl, combine the frosting ingredients until smooth. Spread over cooled cake. , For topping, in a microwave, melt chocolate chips and butter; stir until smooth. Stir in extract. Spread over frosting. Refrigerate until set.

Nutrition Facts : Calories 276 calories, Fat 15g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 211mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

PEPPERMINT SWIRL FUDGE NUT CAKE



Peppermint Swirl Fudge Nut Cake image

Number Of Ingredients 15

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

Steps:

  • 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 240mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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