Taste of Home
Mint Swirl Fudge Cake
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
YIELD: 12 servings.
Mint pairs with a silky, mild chocolate flavor for this colorful, beautiful cake that will be the talk of the holiday buffet. —Heidi Kelly, Norwood, Missouri
Ingredients
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1 package white cake mix (regular size)
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1 package (3.4 ounces) instant vanilla pudding mix
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1/2 cup plus 3 tablespoons water, divided
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3 ounces cream cheese, softened
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1/4 cup canola oil
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3 large eggs
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1/4 cup creme de menthe flavoring syrup or creme de menthe
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1/2 teaspoon peppermint extract
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Green food coloring, optional
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3 tablespoons water
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2 tablespoons baking cocoa
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6 ounces unsweetened chocolate, melted
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GLAZE:
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1-1/2 cups confectioners' sugar
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1 ounce semisweet chocolate, melted
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2 to 3 tablespoons water
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Crushed spearmint candies, optional
Directions
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1.
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
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2.
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 desired, food coloring until blended.
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3.
In a small bowl, whisk 3 tablespoons water and cocoa powder until smooth; add to untinted batter. Add melted chocolate. Spoon half the chocolate batter into prepared pan. Carefully top with green batter; do not swirl. Top with remaining chocolate batter.
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4.
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.
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5.
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.
Nutrition Facts
1 piece: 436 calories, 18g fat (8g saturated fat), 54mg cholesterol, 366mg sodium, 62g carbohydrate (41g sugars, 3g fiber), 6g protein.
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