MINT-CHOCOLATE PUDDING CAKE
Pistachio pudding, chopped chocolate and thin mint candies all come together in a cake that just might remind you of a certain ice cream flavor.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 15 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Beat all ingredients except semi-sweet chocolate and mint candies in large bowl with mixer until blended. Stir in semi-sweet chocolate.
- Pour into 13x9-inch pan sprayed with cooking spray.
- Bake 40 to 45 min. or until toothpick inserted in center comes out clean.
- Place candies in single layer on top of cake. Bake additional 3 min. or until candies begin to melt. Immediately spread melted candies evenly over cake to cover top of cake. Cool completely.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 50 mg, Sodium 320 mg, Carbohydrate 49 g, Fiber 0.6703 g, Sugar 32 g, Protein 5 g
MINT SWIRL FUDGE CAKE
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
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.
FOODCHANNEL EDITOR
Mint Chocolate Pudding Cake Recipe. This is a really delightful cake. It is a wondeful dessert and great for Bake Sales or Reunions. Recipe courtesy of kraftfoods NUTRITION INFORMATION: Calories: 340, Total fat : 15 g, Saturated fat: 5 g, Cholesterol: 55 mg, Sodium: 350 mg, Carbohydrate: 51 g, Dietary fiber: 2 g, Sugars: 37 g, Protein: 4 g, Vitamin A: 0 %DV ,Vitamin C : 0 %DV, Calcium: 6 %DV, Iron: 8 %DV
Provided by By FoodChannel Editor | February 5, 2009 4:33 pm
Time 1h15m
Yield -
Number Of Ingredients 8
Steps:
- 1 PREHEAT oven to 350°F. 2 Place cake mix, dry pudding mix, eggs, water, oil, extract and food coloring in large bowl of electric mixer. Beat on low speed just until blended. Beat on medium speed 4 minutes. 3 Stir in chocolate. Pour into greased and floured 13x9-inch baking pan. 4 BAKE 40 to 45 minutes or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan. (Do not overbake.) 5 REMOVE cake from oven. Place candies in single layer on top of cake. 6 Return to oven. Bake an additional 3 minutes or until candies begin to melt. Immediately spread melted candies evenly over cake to cover top of cake. Cool completely. 7 SIZE-WISE: Looking for a dessert to serve at a party? Chocolate and mint are a winning combination in this cake that serves 15 people. 8 NOTE: If using cake mix with pudding in the mix, reduce water to 3/4 cup. 9 SUBSTITUTE: 1-1/2 cups BAIER'S Semi-Sweet Chocolate Chunks for the chopped chocolate squares.
CHOCOLATE MINT BUNDT CAKE
Fantastic chocolate bundt cake with chocolate mint chips inside and made easy with a mix. No frosting to make either; just sprinkle with powdered sugar. So good!
Provided by Marie
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix together all ingredients except chips for 4 minutes with mixer.
- Add chips and mix by hand.
- Place in greased bundt pan and bake at 350° for 60 minutes or until tests done.
- Cool completely before removing from pan.
- Sprinkle with confectioner's sugar before serving.
CHOCOLATE-MINT PUDDING CAKES
Provided by Diane Rossen Worthington
Categories Chocolate Egg Herb Dessert Bake Mint Fall Winter Shower Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Lightly butter six 3/4-cup ramekins or custard cups. Stir chocolate and butter in heavy small saucepan over low heat until melted and smooth. Remove from heat and cool slightly.
- Using electric mixer, beat eggs, egg yolks, and 1/3 cup sugar in large bowl until slightly thickened, about 5 minutes. Add all purpose flour and beat until blended. Add chocolate mixture, peppermint extract, and salt; beat just until incorporated. Divide chocolate mixture among prepared ramekins. Place ramekins on baking sheet. (Can be prepared 1 hour ahead. Let stand at room temperature.)
- Bake cakes until edges are set but centers look shiny and still move slightly when ramekins are gently shaken (tester inserted into centers comes out with wet batter attached), about 11 minutes. Remove cakes from oven; run small knife around each cake to loosen.
- Place small plate atop 1 ramekin with pudding cake. Using oven mitts or pot holders, hold plate and ramekin firmly together and invert, allowing cake to settle onto plate. Repeat with remaining cakes. Sprinkle each cake with powdered sugar or sweetened cocoa. Place scoop of ice cream alongside. Garnish with mint leaves and serve.
CHOCOLATE MINT PUDDING
Our Test Kitchen came up with this creamy, lactose-free dessert that could also be used in a parfait, as a filling or as a dip for fruit or pound cake. You'll love the rich chocolaty-mint flavor. TIP: If you don't care for mint, leave out the extract. For a more mousse-like dessert, stir in some non-dairy topping.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a food processor, combine all ingredients; cover and process until smooth. Transfer to two dessert dishes. Refrigerate until serving.
Nutrition Facts : Calories 333 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 174mg sodium, Carbohydrate 58g carbohydrate (50g sugars, Fiber 2g fiber), Protein 8g protein.
CHOCOLATE-MINT PUDDING CAKES
Make and share this Chocolate-Mint Pudding Cakes recipe from Food.com.
Provided by MilanzMom
Categories Dessert
Time 26m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F
- Lightly butter six 3/4-cup ramekins or custard cups.
- Stir chocolate and butter in heavy small saucepan over low heat until melted and smooth. Remove from heat and cool slightly.
- Using electric mixer, beat eggs, egg yolks, and 1/3 cup sugar in large bowl until slightly thickened, about 5 minutes.
- Add all purpose flour and beat until blended.
- Add chocolate mixture, peppermint extract, and salt; beat just until incorporated.
- Divide chocolate mixture among prepared ramekins. Place ramekins on baking sheet. (Can be prepared 1 hour ahead. Let stand at room temperature.).
- Bake cakes until edges are set but centers look shiny and still move slightly when ramekins are gently shaken (tester inserted into centers comes out with wet batter attached), about 11 minutes.
- Remove cakes from oven; run small knife around each cake to loosen.
- Place small plate atop 1 ramekin with pudding cake. Using oven mitts or pot holders, hold plate and ramekin firmly together and invert, allowing cake to settle onto plate. Repeat with remaining cakes.
- Sprinkle each cake with powdered sugar or sweetened cocoa. Place scoop of ice cream alongside. Garnish with mint leaves and serve.
Nutrition Facts : Calories 264.2, Fat 20.1, SaturatedFat 11.3, Cholesterol 251.3, Sodium 138.2, Carbohydrate 15.7, Fiber 0.1, Sugar 11.5, Protein 5.2
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