Chocolate Cake Peppermint Fondue Recipes

CHOCOLATE PEPPERMINT CAKE

Steps:

• In a bowl, combine dry ingredients. Add milk, oil, eggs and vanilla; beat at medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into three greased and floured 9-in. round baking pans. , Bake at 350° for 18-23 minutes or until cake tests done. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For filling, beat cream until soft peaks form. Add the sugar, vanilla and food coloring if desired; beat until stiff peaks form. Set aside about 1 tablespoon crushed candy. Fold remaining candy into cream mixture. Spread between layers and around sides but not over the top. , For glaze, melt butter in a saucepan over low heat. Add cocoa and water; cook, stirring constantly, until slightly thickened. Remove from the heat; whisk in vanilla. Gradually blend in sugar until smooth. Add additional water if necessary. Spread over top of cake. Sprinkle with reserved candy. Chill before serving. Store in the refrigerator.

CHOCOLATE DESSERT FONDUE

Steps:

• In a small saucepan, bring the sugar, water and corn syrup to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring frequently. , In a small bowl, combine the cocoa, cream and half of the syrup mixture until smooth; return to the pan. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 5 minutes. Stir in chopped chocolate until melted. Serve warm with fruit or cake for dipping. Refrigerate leftovers.

CHOCOLATE CAKE & PEPPERMINT FONDUE

Steps:

• Combine the cream and sugar in saucepan; heat gently until almost boiling.
• Blend cornflour smoothly with 1 tablespoon water; add to cream and continue to heat.
• Stir constantly, until thickened.
• Add peppermint extract, then pour into a fondue pot.
• Chop cake into cubes; dip into fondue.