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Fudgy Peppermint Truffle Chocolate Cake

Slice into this peppermint-sprinkled cake, made easy with a packaged devil's food mix, to reveal a melted chocolate filling.

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( 3 Ratings)

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Prep Time 45 min
Total Time 3 hr 15 min
Servings 12

Ingredients

Filling

1 1/2: cups semisweet chocolate chips (9 oz)

1: cup sweetened condensed milk (not evaporated)

1/2: teaspoon peppermint extract

Cake

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

Icing

3/4: cup powdered sugar

1 1/2: oz cream cheese, softened

1: to 2 tablespoons milk

6: hard peppermint candies, finely crushed

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Directions

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.

EXPERT TIPS

Expert Tips

Pastry brushes are ideal for greasing a fluted tube pan, including the grooves. Buy a brush specifically for greasing pans.

Don't like peppermint? Omit the peppermint extract and garnish the cake with chocolate curls.

For an easy chocolate glaze: In small microwavable bowl, microwave slightly less than 1/3 cup sweetened condensed milk, 1/3 cup chocolate chips and 1 1/2 teaspoons corn syrup uncovered on High 20 to 40 seconds, stirring every 10 seconds, until glaze is smooth; pour over cake, allowing some to drizzle down sides.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 580
Calories from Fat: 260),

% Daily Value

Total Fat: 28g; 28%
(Saturated Fat 17g, 17% Trans Fat 1/2g 1/2% ),
Cholesterol: 125mg; 125%;
Sodium: 600mg; 600%;
Total Carbohydrate: 74g; 74%
(Dietary Fiber 2g 2% Sugars 55g 55% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 0%;
Calcium: 15%;
Iron: 15%;

Exchanges:

2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 12/9/2010 6:54:52 PM REPORT ABUSE Nanny_66 said:

Rating:

The mint chocolate filling in this cake is delicious and it has just the right amount of peppermint in the filling. The cake was very moist. I think that next time I make it I will grind the peppermints a bit finer for the top of the cake. I did not like the crunchy pieces as I bit into it. However, it was a hit with my family.

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