Fudgy Peppermint Truffle Chocolate Cake

Name: Fudgy Peppermint Truffle Chocolate Cake
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 12
Cuisine: Global
Ingredients: 1 box Betty devils food cake mix; 237 milliliters butter, softened; 43 grams cream cheese, softened; 4 eggs; 1 box (4-serving size) chocolate instant pudding and pie filling mix; 1 Tbsp milk; 6 hard peppermint candies, finely crushed; 1 teaspoons peppermint extract; 177 milliliters powdered sugar; 255 grams 1/2 cups semisweet chocolate chips; 237 milliliters sweetened condensed milk (not evaporated); 237 milliliters water

Fudgy Peppermint Truffle Chocolate Cake

One portion of this dish contains roughly 8g of protein, 29g of fat, and a total of 583 calories. This recipe serves 12. This recipe covers 10% of your daily requirements of vitamins and minerals. It will be a hit at your Christmas event. Head to the store and pick up powdered sugar, milk, eggs, and a few other things to make it today. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 3 hours and 15 minutes.

Instructions

Heat oven to 350F. 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.

Ingredients you will need

Baking Spray

All Purpose Flour

Equipment you will use

Microwave

Cake Form

Bowl

Oven

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.

Ingredients you will need

Spread

Equipment you will use

Hand Mixer

Bowl

Frying Pan

Bake 15 minutes.

Equipment you will use

Oven

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.

Ingredients you will need

Spread

Equipment you will use

Oven

Frying Pan

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.

Equipment you will use

Wire Rack

Toothpicks

Oven

Knife

Frying Pan

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.

Ingredients you will need

Powdered Sugar