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Chocolate-Peppermint Cake

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Chocolate-Peppermint Cake
  • Prep Time 10 min
  • Total Time 50 min
  • Servings 16
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Chocolate cake with just a touch of cooling mint is a refreshing combination that is perfect any time.

Ingredients

15
peppermint candies, crushed
1
package Betty Crocker™ Sweet Rewards™ reduced-fat devil's food cake mix
1 1/3
cups water
3
tablespoons vegetable oil
3
eggs
1/2
teaspoon peppermint extract
2/3
cup Betty Crocker™ Sweet Rewards™ reduced-fat chocolate ready-to-spread frosting

Directions

  • 1 Heat oven to 350ºF. Grease 12-cup bundt cake pan; lightly flour.
  • 2 Reserve 2 tablespoons crushed candies. Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed 1 minute, scraping bowl constantly. Beat in extract and remaining crushed candies. Pour into pan.
  • 3 Bake 35 to 40 minutes or until toothpick inserted in center comes out clean and when top springs back when touched in center. Cool 10 minutes in pan. Remove from pan; cool completely on wire rack.
  • 4 Microwave frosting in microwavable bowl on High 15 to 30 seconds or until melted and drizzling consistency; drizzle over cake. Sprinkle crushed candies over top of cake.
Tips  

Greasing and flouring the pan works best; if you use cooking spray or shortening alone, the candy may stick.

To easily crush peppermint candies, freeze them in a resealable plastic freezer bag. Pound the sealed bag with a rolling pin or meat mallet to crush.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
215
(
Calories from Fat
45
)
Daily Value
Total Fat
5 g
(
Saturated Fat
1 g
)
Cholesterol
40 mg
Sodium
310 mg
Potassium
140 mg
Total Carbohydrate
40 g
(
Dietary Fiber
1 g
)
Protein
3 g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
10%
10%
Exchanges:
1 Starch; 1 1/2 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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