CHOCOLATE FUDGE CAKE WITH PINK PEPPERMINT CREAM CHEESE FROSTING
Chocolate cake gets a sweet holiday makeover thanks to pink peppermint cream cheese frosting. Garnish with peppermint candies for a truly festive and fudgy dessert.
Provided by Arlene Cummings
Categories Dessert
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- Make cake as directed on box for two 9-inch rounds; cool completely.
- 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.
- 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.
- Refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 Serving
FUDGE LOVER'S CREAM CHEESE CAKE
Pockets of sweet cream cheese bake in a rich chocolate cake slathered with fudgy frosting. Yum!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 15
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
- In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- In large bowl, beat cream cheese, sugar and 1 egg with electric mixer on medium speed until smooth and creamy. Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over top of batter. Using table knife, swirl filling through batter. Sprinkle with nuts.
- Bake 47 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over cake. Store covered in refrigerator.
Nutrition Facts : Calories 480, Carbohydrate 61 g, Cholesterol 85 mg, Fat 5, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 44 g, TransFat 2 g
CHOCOLATE CAKE WITH PEPPERMINT FROSTING
Dutch-process cocoa and a bit of espresso powder give this simple one-bowl cake deep chocolate flavor without much effort. The generous swoop of fluffy peppermint buttercream frosting makes it a festive treat. A bit of optional red food coloring gives the frosting those classic peppermint candy stripes, and you can dress the cake up even more with sprinkles and shaved chocolate for a special occasion. The oil in the cake makes it extra moist, and it keeps well on the counter for a few days - if it lasts that long.
Provided by Yossy Arefi
Categories cakes, dessert
Time 1h
Yield One 8-by-8-inch square or 9-inch round cake
Number Of Ingredients 20
Steps:
- Make the cake: Set a rack in the center of the oven and heat oven to 350 degrees. Generously grease an 8-by-8-inch square or 9-inch round light-colored metal baking pan with oil.
- In a large bowl, combine the granulated sugar and eggs. Use a whisk or an electric mixer to beat the mixture until foamy and slightly lighter in texture and color, 1 to 2 minutes. Add the sour cream, 1/2 cup oil, vanilla and salt, and whisk until combined and smooth, about 1 minute.
- Whisk in the cocoa powder until combined. Add the flour, baking powder and baking soda, and whisk until combined and no streaks of flour remain. Stir the espresso powder into the hot water, then add the mixture to the bowl. Whisk until incorporated.
- Pour the batter into the prepared pan and tap on the counter a few times to release any large air bubbles. Bake until puffed and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan set on a rack for about 45 minutes.
- While the cake bakes, clean the mixing bowl and make the frosting: Add the butter to the bowl and mix on medium-high with an electric mixer until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then add 2 teaspoons of the cream, the vanilla extract, 3/4 teaspoon peppermint extract and salt. Turn the speed up to medium-high, and whip until smooth and fluffy, about 3 minutes, adding a bit more cream a teaspoon at a time, if necessary, to make a smooth and light frosting. Taste the frosting, and add a few more drops of peppermint extract if desired. The frosting can be kept at room temperature while the cake finishes baking and cooling.
- Top the cooled cake with an even layer of frosting, then use the tip of a toothpick to dot the frosting with a few small dots of gel food coloring, if using. Use a spoon or offset spatula to swirl the food coloring into the frosting to create candy cane-like stripes - just a few swipes will do the trick. If you mix it in too much, the frosting will turn pink. Top the cake with sprinkles and shaved chocolate, if desired. Store leftover cake loosely covered at room temperature for up to 3 days.
CHOCOLATE CREAM CHEESE FROSTING
This frosting is sooo good. It almost has a whipped consistency, and it tastes absolutely delicious. I use it when I want a rich & smooth chocolate frosting. It is my "go-to" frosting, and my family is always asking me to use it. I cannot even remember where I found it because I have been using it for so long. I usually end up doubling the recipe, which is the perfect amount for a two-layer cake. The most important step is letting your cream cheese and butter soften. Enjoy!
Provided by History Teacher
Categories Dessert
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, beat the cream cheese and butter until smooth.
- Add powdered sugar, cocoa, salt, milk or whipping cream, and vanilla.
- Mix well.
- Spread over the cake or cupcakes.
- Store in the refrigerator.
CHOCOLATE CREAM CHEESE FUDGE
This is a very unique fudge. Sounds a little odd, but tastes great. I got the recipe from Kraft website and my family loves it.
Provided by wannabecook
Categories Candy
Time 2h15m
Yield 21 serving(s)
Number Of Ingredients 5
Steps:
- Beat cream cheese in large bowl with electric mixer on medium speed until creamy.
- Gradually add sugar, beating until well blended.
- Add remaining ingredients; mix well.
- Spread into greased 8-inch square pan.
- Refrigerate for 2 hours or until firm.
- Cut into 1-inch squares to serve.
Nutrition Facts : Calories 174.3, Fat 7.2, SaturatedFat 3.3, Cholesterol 13.1, Sodium 36.5, Carbohydrate 26.7, Fiber 0.4, Sugar 25.3, Protein 1.6
PEPPERMINT FUDGE
Three of the season's best flavors-nuts, chocolate and peppermint-combine in a delightful manner in this scrumptious fudge. The two distinct layers are eye-catching-another reason why this candy makes a great holiday gift. -Connie Denmark, St. Joseph, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/4 pounds (32 servings).
Number Of Ingredients 13
Steps:
- Line the bottom and sides of an 8x4-in. loaf pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside. , In a small bowl, beat cream cheese until creamy. Gradually beat in the confectioners' sugar, cocoa, milk and vanilla until smooth. Stir in nuts. Spread into prepared pan. Chill until firm, about 1 hour. , For peppermint layer, beat cream cheese in a small bowl until creamy. Gradually beat in the confectioners' sugar, milk and extract until smooth. Stir in peppermint candy. Spread evenly over chocolate layer. Chill until firm, about 1 hour. , Using foil, lift fudge from pan. Gently peel off foil. Cut into squares.
Nutrition Facts : Calories 83 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 13mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
PEPPERMINT BUTTERCREAM FROSTING
An easy, mint-flavored frosting. You can substitute 4 to 6 tablespoons creme de menthe syrup for the peppermint extract and milk, if desired.
Provided by GlacierFreeze
Categories Desserts Frostings and Icings Buttercream
Time 5m
Yield 24
Number Of Ingredients 5
Steps:
- Beat butter in a bowl with an electric mixer on low speed until smooth and creamy; gradually add confectioners' sugar and milk and beat until smooth. Add peppermint extract and food coloring and beat on high speed until fluffy.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 18.3 g, Cholesterol 10.3 mg, Fat 3.9 g, Protein 0.1 g, SaturatedFat 2.5 g, Sodium 28.2 mg, Sugar 18 g
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