PEPPERMINT SWIRL FUDGE
Indulge in candy-shop flavor with these rich swirled squares. For Christmasy color, I add crushed peppermint candies and red food coloring. -Suzette Jury, Keene, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 81 pieces (about 1-1/2 pounds).
Number Of Ingredients 6
Steps:
- Line a 9-in. square pan with foil and grease the foil with butter; set aside., In a small saucepan, melt chips; stir until smooth. Remove from the heat. Stir in frosting and extract. Spread into prepared pan. Randomly place drops of food coloring over fudge; cut through fudge with a knife to swirl. Sprinkle with candies. Refrigerate for 1 hour or until set., Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container.
Nutrition Facts : Calories 45 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 17mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
PEPPERMINT RIBBON CAKE
With its pretty pink layer and fabulous mint flavor, this is a great holiday dessert. Because I work full-time, I like the convenience of starting with a cake mix. -Lisa M. Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Prepare cake batter according to package directions. Transfer 1 cup to a small bowl; stir in the extract, food coloring and 1/2 cup crushed candies., Spoon 2 cups of remaining batter into a greased and floured 10-in. fluted tube pan. Carefully top with peppermint batter; do not swirl. Top with remaining plain batter., Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine confectioners' sugar and milk; drizzle over cake. Sprinkle with remaining crushed candies.
Nutrition Facts : Calories 300 calories, Fat 10g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 312mg sodium, Carbohydrate 49g carbohydrate (31g sugars, Fiber 0 fiber), Protein 3g protein.
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
CHOCOLATE-MINT SWIRL CAKE
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
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
MINT SWIRL FUDGE
Make and share this Mint Swirl Fudge recipe from Food.com.
Provided by MizzNezz
Categories Candy
Time 20m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- Line 8in square pan with foil, extending over edges.
- Butter the foil lightly.
- In lg saucepan, melt chips, stirring until smooth.
- Remove from heat.
- Stir in frosting and extract.
- Spread in pan.
- Drop coloring over fudge and swirl in with knife.
- Sprinkle with crushed candies.
- Chill.
Nutrition Facts : Calories 103.8, Fat 5.1, SaturatedFat 2.2, Cholesterol 1.3, Sodium 31.7, Carbohydrate 14.2, Sugar 13.5, Protein 0.6
HOT FUDGE SWIRL CAKE
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
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
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