MINT SWIRL FUDGE CAKE

Mint Swirl Fudge Cake image

Mint pairs with a silky, mild chocolate flavor for this colorful, beautiful cake that will be the talk of the holiday buffet. -Heidi Kelly, Norwood, Missouri

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 17

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Ingredients

1 package white cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1/2 cup + 3 tablespoons water, divided
3 ounces cream cheese, softened
1/4 cup canola oil
3 large eggs, room temperature
1/4 cup creme de menthe flavoring syrup or creme de menthe
1/2 teaspoon peppermint extract
Green food coloring, optional
3 tablespoons water
2 tablespoons baking cocoa
6 ounces unsweetened chocolate, melted
GLAZE:
1-1/2 cups confectioners' sugar
1 ounce semisweet chocolate, melted
2 to 3 tablespoons water
Crushed spearmint candies, optional

Steps:

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, combine cake mix, pudding mix, 1/2 cup water, cream cheese, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Remove 1-1/2 cups batter to a small bowl; stir in creme de menthe syrup, extract, and if using, food coloring until blended., In a small bowl, whisk 3 tablespoons water and cocoa powder until smooth; add to untinted batter. Add melted chocolate. Spoon half of the chocolate batter into prepared pan. Carefully top with green batter; do not swirl. Top with remaining chocolate batter., Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, mix confectioners' sugar, chocolate and enough water to reach a drizzling consistency. Spoon over cake; if desired, sprinkle with crushed candies.

Nutrition Facts : Calories 436 calories, Fat 18g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 366mg sodium, Carbohydrate 62g carbohydrate (41g sugars, Fiber 3g fiber), Protein 6g protein.