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.
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.
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.