CHOCOLATE-PEPPERMINT CAKE
A ready-made pound cake becomes a showstopping holiday dessert when you divide and layer it with peppermint-spiked chocolate and sweet cream cheese.
Provided by My Food and Family
Categories Recipes
Time 2h30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Microwave 2 oz. chocolate in microwaveable bowl on HIGH 2 min., stirring after each minute; stir until chocolate is completely melted. Blend in extract. Beat cream cheese and sugar in medium bowl with mixer until creamy. Gently stir in 1 cup COOL WHIP.
- Cut cake lengthwise into 6 vertical slices. Place, cut sides up, on waxed paper-covered baking sheet. Spread each of 5 slices with about 2 tsp. melted chocolate and about 3 Tbsp. cream cheese mixture; stack layers. Turn to return cake to original position; frost top and sides with remaining COOL WHIP. Refrigerate 2 hours or until chilled. Transfer to serving plate.
- Melt remaining chocolate as directed on package; cool slightly. Sprinkle crushed candies over cake; drizzle with chocolate.
Nutrition Facts : Calories 340, Fat 19 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 105 mg, Sodium 210 mg, Carbohydrate 40 g, Fiber 1 g, Sugar 30 g, Protein 4 g
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