Fudgy Peppermint Truffle Chocolate Cake

 

1 1/2

cups semisweet chocolate chips (9 oz)

1

cup sweetened condensed milk (not evaporated)

1/2

teaspoon peppermint extract

1

box Betty Crocker® SuperMoist® devil's food cake mix

1

cup water

1

cup butter, softened

4

eggs

1

box (4-serving size) chocolate instant pudding and pie filling mix

3/4

cup powdered sugar

1 1/2

oz cream cheese, softened

1

to 2 tablespoons milk

6

hard peppermint candies, finely crushed

• 1 Heat oven to 350°F. 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.
• 2 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.
• 3 Bake 15 minutes. 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.
• 4 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.