Chocolate Fudge Cake with Pink Peppermint Cream Cheese Frosting
Chocolate Fudge Cake with Pink Peppermint Cream Cheese Frosting requires around 2 hours and 30 minutes from start to finish. This recipe serves 12 and costs 83 cents per serving. One serving contains 391 calories, 2g of protein, and 10g of fat. Head to the store and pick up vanillan extract, peppermint candies, peppermint extract, and a few other things to make it today. 147 people were impressed by this recipe. It will be a hit at your Christmas event. It is brought to you by Betty Crocker. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 2%. If you like this recipe, take a look at these similar recipes: Chocolate Cupcakes with Pink Cream Cheese Frosting, Red Velvet Layer Cake with Peppermint Cream Cheese Frosting, and Perfect Chocolate Cupcakes with Peppermint Cream Cheese Frosting.
Servings: 12
Preparation duration: 35 minutes
Cooking duration: 115 minutes
Ingredients:
1/2 cup butter, softened
2 oz cream cheese, softened
A few drops of red food color
1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
14 peppermint candies (7 crushed)
1 teaspoon peppermint extract
4 cups powdered sugar
2 teaspoons vanilla extract
Equipment:
Cooking instruction summary:
1 Make cake as directed on box for two 9-inch rounds; cool completely. 2 Beat butter and cream cheese on medium speed until smooth and fluffy. Reduce speed to low; gradually add sugar, beating until smooth. Add vanilla, peppermint extract and food color, a drop at a time, beating until desired color is obtained. 3 Split each cake horizontally to make 2 layers. Place 1 layer on serving plate; spread top with thin coat frosting. Repeat with remaining layers. Frost side and top of cake with thin coat frosting; refrigerate 10 minutes to allow frosting to firm up. Frost side and top of cake with remaining frosting. Arrange whole peppermints then sprinkle crushed peppermint around side and top of cake. 4 Refrigerate until ready to serve.
Step by step:
1. 1
2. Make cake as directed on box for two 9-inch rounds; cool completely.
3. 2
4. Beat butter and cream cheese on medium speed until smooth and fluffy. Reduce speed to low; gradually add sugar, beating until smooth.
5. Add vanilla, peppermint extract and food color, a drop at a time, beating until desired color is obtained.
6. 3
7. Split each cake horizontally to make 2 layers.
8. Place 1 layer on serving plate; spread top with thin coat frosting. Repeat with remaining layers. Frost side and top of cake with thin coat frosting; refrigerate 10 minutes to allow frosting to firm up. Frost side and top of cake with remaining frosting. Arrange whole peppermints then sprinkle crushed peppermint around side and top of cake.
9. 4
10. Refrigerate until ready to serve.
Nutrition Information:
covered percent of daily need
