CHOCOLATE PEPPERMINT BUNDT CAKE
looks like a simple holiday cake to have handy for guests! requested from the gooseberry patch cookbook. cook and prep times are guesstimates.
Provided by kimbearly
Categories Dessert
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- heavily grease and flour a 12 cup bundt pan.
- set aside.
- combine 1st seven ingredients in a large mixing bowl.
- beat at low speed till just combined.
- beat at high speed for 2 minutes.
- pour batter into prepared bundt pan.
- bake at 350 degrees for 50 minutes or till toothpick inserted in center comes out clean.
- cool in pan on a wire rack for 15 minutes.
- remove from pan and cool entirely on wire rack.
- place on a serving platter when cool.
- stir together powdered sugar and enough milk to make a dribbling glaze consistency.
- drizzle glaze over cake and sprinkle with peppermint candies.
PEPPERMINT RIBBON CAKE
With its pretty pink layer and fabulous mint flavor, this is a great holiday dessert. Because I work full-time, I like the convenience of starting with a cake mix. -Lisa M. Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Prepare cake batter according to package directions. Transfer 1 cup to a small bowl; stir in the extract, food coloring and 1/2 cup crushed candies., Spoon 2 cups of remaining batter into a greased and floured 10-in. fluted tube pan. Carefully top with peppermint batter; do not swirl. Top with remaining plain batter., Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine confectioners' sugar and milk; drizzle over cake. Sprinkle with remaining crushed candies.
Nutrition Facts : Calories 300 calories, Fat 10g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 312mg sodium, Carbohydrate 49g carbohydrate (31g sugars, Fiber 0 fiber), Protein 3g protein.
CHOCOLATE BUNDT CAKE WITH PEPPERMINT GLAZE
I love making this just when the Christmas season starts - it totally gets me in the spirit of the holidays! (This actually tastes better the next day, in my opinion)
Provided by Daymented
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees (175 degrees C).
- Grease and flour a Bundt pan- mix the cocoa with the flour so it doesn't leave a white coating on the cake.
- Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla.
- Beat until smooth.
- Stir in chocolate chips by hand.
- Pour batter into prepared pan.
- Bake for 1 hour- but check it after 55 minutes just in case.
- Allow to cool.
- In a medium bowl, mix powdered sugar with peppermint extract (to taste- adjust as necessary), then mix a few drops of hot water.
- Stir stir stir.
- If it's too thick, add another couple drops of water.
- Drizzle over turned out cake.
- Sprinkle with crushed candy canes, if you got`em.
PEPPERMINT TEA CHOCOLATE CAKE
Made with a cup of mint tea, this is a very moist cake. Since there's a hint of mint in the cake, I drizzle the top with a chocolate-mint glaze.
Provided by JenniferLL
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h55m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Bring water to a boil in a saucepan. Steep tea bags in the water for 5 minutes. Squeeze tea bags over the saucepan and discard. Bring tea to a boil.
- Combine butter and chocolate in a large mixing bowl. Pour in the hot tea; whisk until melted. Beat in sugar and egg yolks using an electric mixer.
- Mix sour cream and baking soda together in a separate bowl. Add to the batter, mixing well. Mix in flour and baking powder.
- Beat egg whites in a glass or metal bowl until stiff peaks form. Fold into the batter. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 10 minutes, then invert onto a plate. Let cool completely, about 30 minutes.
- Make glaze while the cake is cooling. Melt chocolate chips and butter together in a small saucepan over low heat. Stir in half-and-half until blended. Remove from heat; stir in confectioners' sugar and peppermint extract. Drizzle over cooled cake.
Nutrition Facts : Calories 328.4 calories, Carbohydrate 46.8 g, Cholesterol 49 mg, Fat 15.6 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 9.5 g, Sodium 176.1 mg, Sugar 31.9 g
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CHOCOLATE PEPPERMINT BUNDT CAKE | BETTER HOMES
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4/5 (7)Total Time 2 hrs 45 mins
- Allow 3/4 cup butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 10-inch tube pan that does not have a removable bottom or a fluted tube pan. Add cocoa powder. Shake and tilt pan to coat bottom, sides, and tube; shake out any excess cocoa powder. In a medium bowl stir together flour, 1/3 cup malted milk powder, baking soda, and salt. Set aside.
- In a small microwave-safe bowl microwave unsweetened chocolate on 100 percent power (high) for 1 to 2 minutes or until melted, stirring every 30 seconds. Cool slightly.
- Preheat oven to 325°F. In a large mixing bowl beat 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla. Alternately add flour mixture and 1 1/4 cups water to chocolate mixture, beating on low speed after each addition just until combined. If you want a stronger peppermint flavor, try 1 teaspoon of peppermint extract or add 1/3 cup of crushed peppermint chocolate candy to the batter. Just remember if you go with the latter, the peppermint chocolate candy will most likely melt into the batter, depending on what kind you use. Pour batter into the prepared tube pan, spreading evenly.
- Bake for 55 to 60 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove cake from pan; cool completely on wire rack.
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3.8/5 (10)Total Time 1 hr 5 minsEstimated Reading Time 4 mins
- Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.
- In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
- 3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream, peppermint extract, and the vanilla extract. Whisk until smooth.
- 4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a wire cooling rack. Let cool completely before glazing.
CHOCOLATE PEPPERMINT BUNDT CAKE — LET'S DISH RECIPES
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4.4/5 (60)Total Time 1 hr 5 minsCategory ChristmasCalories 247 per serving
- In the bowl of a stand mixer, beat all cake ingredients until well blended. Spoon batter (it will be thick) into prepared pan.
- Bake for 50 minutes to 1 hour. Cool for 10-15 minutes in the pan before turning out onto a wire rack to cool completely.
- Meanwhile, make the ganache: Place chopped chocolate in a medium bowl. Heat cream in a small saucepan over medium heat until bubbles just begin to form around the edges.
CHOCOLATE PEPPERMINT BUNDT CAKE - TASTES BETTER FROM …
From tastesbetterfromscratch.com
5/5 (32)Total Time 20 minsCategory DessertCalories 621 per serving
- Mix cake ingredients together with an electric mixer. Fold in chocolate chips. Pour into a well-greased bunt cake pan.
- Bake at 350 degrees F for 45-50mins or until toothpick inserted into the center comes out clean. Remove from oven. Allow to cool in the pan for 15-20mins. Remove from pan.
- At this point you can frost it and serve it, or you can wrap it in plastic wrap and let it sit overnight in the fridge before frosting.
- In a medium bowl, beat the cream cheese and butter until creamy. Mix in the vanilla. Gradually stir in the powdered sugar. Pipe onto cake. Sprinkle with crushed candy canes.
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- Bake at 350° for 50 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and cool on wire rack.
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