Peppermint Swirl Fudge Nut Cake Recipes

PEPPERMINT SWIRL FUDGE

Steps:

• Line a 9-in. square pan with foil and grease the foil with butter; set aside., In a small saucepan, melt chips; stir until smooth. Remove from the heat. Stir in frosting and extract. Spread into prepared pan. Randomly place drops of food coloring over fudge; cut through fudge with a knife to swirl. Sprinkle with candies. Refrigerate for 1 hour or until set., Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container.

CHOCOLATE SWIRLED PEPPERMINT FUDGE

Steps:

• Line 8 x 8-inch baking pan with foil, extending foil over edges of pan. Sprinkle 1/3 cup thin mints evenly in prepared pan. Combine sweetened condensed milk, white baking chips, butter and salt in medium microwave-safe bowl. Microwave on HIGH 2 minutes or until melted and smooth when stirred.
• Spoon half of fudge mixture into prepared pan. Sprinkle with 1/3 cup thin mints. Top with remaining fudge mixture. Sprinkle evenly with remaining thin mints. Swirl with tip of knife to blend colors. Chill 1 hour or until set.
• Remove fudge from pan by lifting edges of foil. Remove foil. Cut into small squares.

3-INGREDIENT CHRISTMAS SWIRL FUDGE

Steps:

• Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In large microwavable bowl, microwave white chips uncovered on High 1 minute. Spoon frosting over chips. Microwave on High 30 seconds; stir. If necessary, continue to microwave in 15-second increments until mixture can be stirred smooth.
• Place 3/4 cup fudge mixture into each of 2 small bowls, leaving remaining untinted fudge mixture in bowl. Tint 1 bowl green and 1 bowl red by stirring in each food color to desired color.
• Drop heaping tablespoons of green, red and white fudge mixture in bottom of pan to create random pattern. Pull table knife through layers for marbled design. Refrigerate uncovered until set, about 1 hour.
• Remove from pan by lifting foil; peel foil away. Cut into 8 rows by 8 rows. Store covered in refrigerator.

PEPPERMINT FUDGE CAKE

Steps:

• Make cake:
• Preheat oven to 325°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Whisk flour, baking soda and salt in small bowl to blend. Place cocoa in medium bowl; whisk in 1 2/3 cups boiling water. Cool cocoa mixture to room temperature, whisking occasionally.
• Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then vanilla. Beat in eggs 1 at a time. At low speed, beat in flour mixture in 3 additions alternately with cocoa mixture in 2 additions. Divide batter equally among prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans 10 minutes. Cut around cakes to loosen; turn out onto racks. Cool completely.
• Make peppermint mousse:
• Combine white chocolate, 3/4 cup whipping cream and sour cream in heavy medium saucepan. Stir over low heat just until chocolate is melted and smooth. Transfer white chocolate mixture to large bowl; cool to barely lukewarm, whisking occasionally, about 20 minutes. Mix in candies. Beat remaining 1 cup cream in medium bowl to soft peaks. Fold cream into barely lukewarm white chocolate mixture in 4 additions. Chill mousse until beginning to set, about 2 hours. Place 1 cake layer on 8-inch cardboard round. Spread half of mousse over top of cake. Top with second cake layer, remaining mousse and third cake layer. Chill assembled cake until mousse is cold and set, about 3 hours.
• Meanwhile, prepare ganache:
• Bring cream to simmer in heavy large saucepan. Remove from heat. Add bittersweet chocolate; whisk until melted and smooth. Cool ganache until thick but still pourable, about 45 minutes.
• Place cake on rack set over baking sheet. Pour ganache over cake, spreading with metal spatula to cover sides evenly. Chill cake until ganache sets, at least 30 minutes and up to 1 day.

PEPPERMINT SWIRL FUDGE NUT CAKE

Steps:

• Heat oven to 350°F. Generously grease and flour 12-cup Bundt pan or 10-inch tube pan. In large bowl, combine cake mix, cream cheese, 1/2 cup water, oil and eggs at low speed until moistened beat 2 minutes at high speed. Place 1 1/2 cups batter in small bowl stir in crème de menthe syrup and peppermint extract until well blended. Set aside. To remaining batter, add 4 oz. melted chocolate and 3 tablespoons water blend well. Stir in walnuts. Spoon half of chocolate batter into greased and floured pan. Spoon peppermint batter randomly over chocolate batter top with remaining chocolate batter. Pull knife through batter from top to bottom in a folding motion, turning pan while folding.Bake at 350°F. for 40 to 50 minutes or until cake springs back when touched lightly near center. Cool upright in pan 30 minutes turn out onto serving plate. Cool completely.In small saucepan, melt 1 oz. chocolate stir in powdered sugar and enough water for desired drizzling consistency. Spoon glaze over cake, allowing some to run down sides. Store in refrigerator.HIGH ALTITUDE - Above 3,500 feet: Add 1/4 cup flour to dry cake mix. Bake as directed above.Nutrition Per Serving: Calories 310 Protein 4g Carbohydrate 43g Fat 13g Sodium 240mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PEPPERMINT FUDGE CAKE

Steps:

• Preheat oven to 325°F.
• Spray a 10 inch bundt pan with cooking oil and set aside.
• Sift together flour, baking soda, cocoa powder, cornstarch, sugar, and salt in large bowl; whisk together well.
• Whisk together applesauce, oil, vanilla, and peppermint extract by hand in medium bowl.
• Add the wet ingredients to the dry with a few swift strokes just until blended.
• Pour into bundt pan.
• Bake 50-60 minutes, until a toothpick comes out with moist crumbs.
• Cool on rack.

PEPPERMINT SWIRL FUDGE NUT CAKE

Steps:

• Heat oven to 350°F. Generously grease and flour 12-cup Bundt pan or 10-inch tube pan. In large bowl, combine cake mix, cream cheese, 1/2 cup water, oil and eggs at low speed until moistened beat 2 minutes at high speed. Place 1 1/2 cups batter in small bowl stir in crème de menthe syrup and peppermint extract until well blended. Set aside. To remaining batter, add 4 oz. melted chocolate and 3 tablespoons water blend well. Stir in walnuts. Spoon half of chocolate batter into greased and floured pan. Spoon peppermint batter randomly over chocolate batter top with remaining chocolate batter. Pull knife through batter from top to bottom in a folding motion, turning pan while folding.Bake at 350°F. for 40 to 50 minutes or until cake springs back when touched lightly near center. Cool upright in pan 30 minutes turn out onto serving plate. Cool completely.In small saucepan, melt 1 oz. chocolate stir in powdered sugar and enough water for desired drizzling consistency. Spoon glaze over cake, allowing some to run down sides. Store in refrigerator.HIGH ALTITUDE - Above 3,500 feet: Add 1/4 cup flour to dry cake mix. Bake as directed above.Nutrition Per Serving: Calories 310 Protein 4g Carbohydrate 43g Fat 13g Sodium 240mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

EASY PEPPERMINT FUDGE

Steps:

• Line a 9-inch square baking dish with aluminum foil.
• Combine chocolate chips and sweetened condensed milk in a saucepan over medium heat; cook, stirring frequently, until chocolate is melted, about 5 minutes. Remove from heat and immediately stir milk and butter into the chocolate mixture. Stir peppermint extract and vanilla extract into the mixture.
• Spread chocolate mixture into the prepared baking dish. Refrigerate until set, about 2 hours.
• Remove from dish by grabbing the foil and pulling straight up. Cut fudge into small squares. Store in covered container in refrigerator.

PEPPERMINT SWIRL FUDGE NUT CAKE

Steps:

• Heat oven to 350.
• Generously grease and flour 12 cup Bundt pan or 10 inch tube pan.
• In large bowl, combine cake mix, cream cheese, 1/2 cup water, oil and eggs at low speed until moistened; beat 2 minutes at high speed.
• Place 1 1/2 cups batter in small bowl; stir in creme de menthe syrup and peppermint extract until well blended.
• Set aside.
• To remaining batter, add 4 oz. melted chocolate and 3 T. water; blend well.
• Stir in walnuts.
• Spoon half of chocolate batter into greased and floured pan.
• Spoon peppermint batter randomly over chocolate batter; top with remaining chocolate batter.
• Pull knife through batter from top to bottom in a folding motion, turning pan while folding.
• Bake at 350 for 40-50 minutes or until cake springs back when touched lightly near center.
• Cool upright in pan 30 minutes; turn out onto serving plate.
• Cool completely.
• In small saucepan, melt 1 oz. chocolate; stir in powdered sugar and enough water for desired drizzling consistency.
• Spoon glaze over cake, allowing some to run down sides.
• Store in refrigerator.