CAKE MIX FUDGY PEPPERMINT COOKIES
Looking for a delicious dessert that's made using Betty Crocker™ Super Moist™ cake mix? Try these cookies that are topped with chocolate and sprinkled with candy canes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 32
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In large bowl, stir cake mix, oil, vanilla and eggs until soft dough forms. Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 1 inch apart.
- Bake 10 to 12 minutes or until set. Cool 1 minute. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In medium microwavable bowl, microwave dark chocolate and whipping cream uncovered on High 30 seconds or until warm. Stir until chocolate is melted and mixture is smooth. Spread chocolate mixture over cookies; sprinkle with crushed candy.
Nutrition Facts : Calories 163, Carbohydrate 19 g, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 144 mg
FUDGY PEPPERMINT TRUFFLE CHOCOLATE CAKE
Slice into this peppermint-sprinkled cake, made easy with a packaged devil's food mix, to reveal a melted chocolate filling.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In medium microwavable bowl, microwave filling ingredients uncovered on High 30 to 40 seconds; stir until melted and smooth. If necessary, microwave 10 to 20 seconds longer. Set aside.
- In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spoon half of batter into pan; spread evenly.
- Bake 15 minutes. Remove from oven; immediately drop spoonfuls of filling over batter, keeping filling away from sides of pan and pressing down lightly. Carefully spoon remaining batter over top; spread evenly. Bake 42 to 47 minutes longer or until toothpick inserted near center comes out almost clean and cake springs back when lightly touched in center. Cool in pan 15 minutes. Loosen cake with knife around center and edges of pan. Turn cake upside down onto cooling rack or heatproof serving plate. Cool completely, about 1 1/2 hours.
- In medium bowl, beat powdered sugar, cream cheese and 1 tablespoon of the milk with whisk until smooth, adding additional milk until of desired drizzling consistency. Drizzle icing over cooled cake. Sprinkle with crushed candy. Store loosely covered in refrigerator.
Nutrition Facts : Calories 580, Carbohydrate 74 g, Cholesterol 125 mg, Fat 5 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 55 g, TransFat 1/2 g
PEPPERMINT FUDGE CAKE
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
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.
FUDGY MINT COOKIES
Chocolate lovers will get a double dose when they bite into this cakelike cookie. The cookies are especially popular served alongside a big scoop of mint chocolate chip ice cream! -Renee Schwebach, Dumont, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a large bowl, mix cake mix, butter, eggs and water to form a soft dough. Shape dough into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on ungreased baking sheets., Bake until set, 8-10 minutes. Immediately press a mint into center of each cookie. Cool on pans 2 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 102 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 129mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
FUDGY PEPPERMINT CAKE
This moist rich cake is delicious for a holiday dessert with a cup of hot coffee.
Provided by Beth Goike @lilbeth
Categories Cakes
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease 12-cup Bundt® pan or 10-inch angel food cake (tube) pan; sprinkle with unsweetened cocoa. Combine all cake ingredients except white chocolate in large bowl. Beat at low speed 30 seconds. Increase speed to medium; beat, scraping bowl occasionally, until well mixed. Stir in white chocolate. Pour batter into prepared pan. Bake for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely. Combine powdered sugar, 1 tablespoon butter, 1/2 teaspoon peppermint extract and enough milk for desired glazing consistency in small bowl. Beat at low speed until powdered sugar is moistened. Increase speed to medium; beat until creamy. Drizzle glaze over cooled cake. Sprinkle with crushed candy.
PEPPERMINT SWIRL FUDGE NUT CAKE
Make and share this Peppermint Swirl Fudge Nut Cake recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350.
- 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 creme de menthe syrup and peppermint extract until well blended.
- Set aside.
- To remaining batter, add 4 oz. melted chocolate and 3 T. 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 for 40-50 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.
Nutrition Facts : Calories 300.7, Fat 15.1, SaturatedFat 5.6, Cholesterol 45.5, Sodium 246.6, Carbohydrate 38.5, Fiber 1.8, Sugar 25.1, Protein 4.3
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PEPPERMINT FUDGE CAKE RECIPE | BON APPéTIT
From bonappetit.com
Servings 10-12Author Marcel Desaulniers
- Preheat oven to 325°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Whisk flour, baking soda and salt in small bowl to blend. Place cocoa in medium bowl; whisk in 1 2/3 cups boiling water. Cool cocoa mixture to room temperature, whisking occasionally.
- Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then vanilla. Beat in eggs 1 at a time. At low speed, beat in flour mixture in 3 additions alternately with cocoa mixture in 2 additions. Divide batter equally among prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans 10 minutes. Cut around cakes to loosen; turn out onto racks. Cool completely.
- Combine white chocolate, 3/4 cup whipping cream and sour cream in heavy medium saucepan. Stir over low heat just until chocolate is melted and smooth. Transfer white chocolate mixture to large bowl; cool to barely lukewarm, whisking occasionally, about 20 minutes. Mix in candies. Beat remaining 1 cup cream in medium bowl to soft peaks. Fold cream into barely lukewarm white chocolate mixture in 4 additions. Chill mousse until beginning to set, about 2 hours.
FUDGY PEPPERMINT CAKE RECIPE | LAND O’LAKES
From landolakes.com
3.7/5 (10)Category Cake, Peppermint, Mint, DessertServings 16Calories 420 per serving
- Heat oven to 350°F. Grease 12-cup Bundt pan or 10-inch angel food cake (tube) pan; sprinkle with unsweetened cocoa.
- Combine all cake ingredients except white chocolate in bowl. Beat at low speed 30 seconds. Beat at medium speed, scraping bowl occasionally, until well mixed. Stir in white chocolate.
- Pour batter into prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely.
- Combine powdered sugar, 1 tablespoon butter, 1/2 teaspoon peppermint extract and enough milk for desired glazing consistency in bowl. Beat at low speed until powdered sugar is moistened. Increase speed to medium; beat until creamy. Drizzle glaze over cooled cake. Sprinkle with crushed candy.
PEPPERMINT HOT FUDGE CAKE - FOODTASTIC MOM
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PEPPERMINT FUDGE CAKE | READY SET EAT
From readyseteat.com
Cuisine AmericanTotal Time 2 hrsCategory DessertPublished 2019-11-22
- CAKE: Preheat oven to 350°F. Spray two 8-inch round cake pans with baking spray. Blend cake mix, water, eggs, oil and 1 teaspoon peppermint extract in a large bowl with an electric mixer at low speed until moistened, about 30 seconds.
- Beat at medium speed for 2 minutes. Pour batter into pans and bake 26 to 30 minutes, until toothpick inserted in center comes out clean. Cool cakes in pan on wire rack for 15 minutes.
- BUTTERCREAM: Beat butter with an electric mixer at medium speed until smooth. Add confectioners’ sugar in 1 cup at a time and continue beating until smooth, about 2 minutes.
- Place one cooled cake layer on cardboard disc. Spread with about 3/4 cup buttercream and sprinkle with about 1/3 cup crushed peppermint candy.
- Frost cake completely with remaining buttercream. Press remaining crushed candies around the side of the cake.
- TOPPING: Pour chocolate chips, heavy cream and 1/8 teaspoon peppermint extract into a small microwave safe bowl. Microwave on high 30 seconds; whisk until smooth.
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