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Peppermint Swirl Fudge Cake Recipe

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This recipe for Peppermint Swirl Fudge Cake, by , is from Westminster Family Cookbook Project , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cris Watson
Added: Wednesday, March 11, 2009


1 white cake mix
1 box instant vanilla pudding ( oz)
3oz cream cheese, soft
1/2 cup water
1/4 cup oil
3 eggs
1/4 cup creme de menthe syrup
1/2 teaspoon peppermint extract
4oz semi-sweet chocolate, melted
3 T water
(walnut pieces or pecan pieces optional)

1oz semi-sweet chocolate
1 cup powdered sugar
2-3 T water

Heat oven 350.
Generously grease and flour bundt pan.
In bowl combine cake mix, instant pudding, soft cream cheese, 1/2 cup water, oil and eggs.
Mix on low speed until blended.
Mix on high speed 2 minutes.
Remove 1 1/2 cups of this prepared batter into a small bowl or 2 cup measuring cup and to this batter add creme de menthe syrup and peppermint and blend well. Set aside.
To the remaining batter, add the 4oz melted chocolate, 3 T water and blend well. (Stir in nuts here if you want to add them).
Spoon 1/2 of this chocolate batter into your prepared bundt pan.
Spoon the creme de menthe/peppermint batter randomly over the chocolate batter.
Top with remaining chocolate batter.
Draw knife through entire batter; gently turning/folding batter over completely around bundt pan.
Bake 350 for 40-50 minutes.
Cool upright in pan until ready to be inverted onto serving plate to cool completely.
Prepare glaze:
In small saucepan, melt 1oz chocolate, stir in powdered sugar and add enough water for desired "drizzle" consistency. Drizzle glaze over entire cake.
Once completely cool,

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
Approx. 35 min.
Personal Notes:
Personal Notes:
I have made the cake without the creme de menthe and it is still wonderful. I have not used any nuts in the recipe. You could also sprinkle the nuts over the glaze vs. putting into the batter.




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