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Fudgy Peppermint Truffle Chocolate Cake
Nb persons: 12
Yield: 1
Preparation time:
Total time:
Source:
| Filling | |
| 1 (6-oz.) pkg. (1 cup) | semisweet chocolate chips |
| 2/3 cup | sweetened condensed milk, (not evaporated) |
| 1/2 teaspoon | peppermint extract |
| Cake | |
| 1 (18.25-oz.) pkg. | devil's food cake mix with pudding |
| 1 (8-oz.) container | nonfat sour cream |
| 1/3 cup | oil |
| 3 | eggs |
| Icing | |
| 3/4 cup | powdered sugar |
| 1 1/2 oz. | cream cheese, softened |
| 1 to 2 tablespoons | milk |
6 hard peppermint candies, finely crushed
DIRECTIONS
1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan. In medium microwave-safe bowl, combine all filling ingredients. Microwave on HIGH for 30 seconds; stir until melted and smooth. If necessary, microwave an additional 10 to 20 seconds. Set aside.
2. In large bowl, combine all cake ingredients; beat with electric mixer at low speed until combined. Beat 2 minutes at medium speed. Spoon into greased and floured pan. Drop spoonfuls of filling over batter, keeping filling away from sides of pan.
3. Bake at 350°F. for 35 to 45 minutes or until toothpick inserted near center comes out clean and edges begin to pull away from sides of pan. Cool in pan for 10 minutes. Invert cake onto wire rack. Cool 1 hour or until completely cooled. (Center of cake may sink slightly during cooling.)
4. In medium bowl, combine powdered sugar, cream cheese and 1 tablespoon of the milk; beat with wire whisk until smooth, adding additional milk until of desired drizzling consistency. Drizzle icing over cooled cake. Sprinkle with crushed candy. Store in refrigerator.
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