Mint
Swirl Fudge Cake Recipe
Ingredients
:
1
package white cake mix (regular size)
1
package (3.4 ounces) instant vanilla pudding mix
1/2
cup + 3 tablespoons water, divided
3
ounces cream cheese, softened
1/4
cup canola oil
3
large eggs, room temperature
1/4
cup creme de menthe flavoring syrup or creme de menthe
1/2
teaspoon peppermint extract
Green
food coloring, optional
3
tablespoons water
2
tablespoons baking cocoa
6
ounces unsweetened chocolate, melted
GLAZE:
1-1/2
cups confectioners' sugar
1
ounce semisweet chocolate, melted
2
to 3 tablespoons water
Crushed
spearmint candies, optional
Preheat
oven to 350°. Grease and flour a 10-in. fluted tube pan.
In
a large bowl, combine cake mix, pudding mix, 1/2 cup water, cream cheese, oil
and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Remove 1-1/2
cups batter to a small bowl; stir in creme de menthe syrup, extract, and if
using, food coloring until blended.
In
a small bowl, whisk 3 tablespoons water and cocoa powder until smooth; add to
untinted batter. Add melted chocolate. Spoon half of the chocolate batter into
prepared pan. Carefully top with green batter; do not swirl. Top with remaining
chocolate batter.
Bake
until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in
pan 10 minutes before removing to a wire rack to cool completely.
In
a small bowl, mix confectioners' sugar, chocolate and enough water to reach a
drizzling consistency. Spoon over cake; if desired, sprinkle with crushed
candies.
Note:
To remove cake easily, use solid shortening to grease the tube pan.
