Chocolate Fudge Cake with Pink Peppermint Cream Cheese Frosting

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Chocolate Fudge Cake with Pink Peppermint Cream Cheese Frosting
150 min.
12
409kcal

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Indulge your sweet tooth with a delightful twist on a classic dessert: Chocolate Fudge Cake with Pink Peppermint Cream Cheese Frosting. This decadent cake is not only a feast for the eyes but also a treat for the taste buds, making it a popular choice for celebrations and gatherings. With its rich chocolate flavor and refreshing peppermint notes, this cake is sure to impress your family and friends.

Imagine sinking your fork into layers of moist chocolate fudge cake, perfectly complemented by a luscious pink peppermint cream cheese frosting. The vibrant color of the frosting adds a festive touch, making it an ideal dessert for holidays or special occasions. The crushed peppermint candies sprinkled on top provide a delightful crunch and a burst of flavor that elevates this cake to a whole new level.

Ready in just 150 minutes, this recipe serves 12, making it perfect for parties or family gatherings. Each slice contains approximately 409 calories, allowing you to enjoy a sweet treat without the guilt. Whether you're a seasoned baker or a novice in the kitchen, this recipe is straightforward and rewarding, ensuring that you can create a stunning dessert that will leave everyone asking for seconds.

So, gather your ingredients and get ready to whip up this irresistible Chocolate Fudge Cake with Pink Peppermint Cream Cheese Frosting. Your taste buds will thank you!

Ingredients

  • 0.5 cup butter softened
  • oz cream cheese softened
  • drops food coloring red
  • box chocolate cake mix 
  •  peppermint candies crushed
  • teaspoon peppermint extract 
  • cups powdered sugar 
  • teaspoons vanilla extract 

Equipment

    Directions

    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.
    3. Add vanilla, peppermint extract and food color, a drop at a time, beating until desired color is obtained.
    4. Split each cake horizontally to make 2 layers.
    5. 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.
    6. Refrigerate until ready to serve.

    Nutrition Facts

    Calories409kcal
    Protein2.37%
    Fat31.83%
    Carbs65.8%

    Properties

    Glycemic Index
    12.25
    Glycemic Load
    2
    Inflammation Score
    -3
    Nutrition Score
    3.9495652421661%

    Nutrients percent of daily need

    Calories:408.73kcal
    20.44%
    Fat:14.91g
    22.94%
    Saturated Fat:6.99g
    43.69%
    Carbohydrates:69.35g
    23.12%
    Net Carbohydrates:68.49g
    24.9%
    Sugar:55.19g
    61.32%
    Cholesterol:25.11mg
    8.37%
    Sodium:373.54mg
    16.24%
    Alcohol:0.34g
    100%
    Alcohol %:0.46%
    100%
    Caffeine:3.96mg
    1.32%
    Protein:2.5g
    4.99%
    Phosphorus:104.59mg
    10.46%
    Iron:1.65mg
    9.18%
    Selenium:5.2µg
    7.44%
    Copper:0.15mg
    7.42%
    Calcium:61.36mg
    6.14%
    Vitamin A:300.9IU
    6.02%
    Folate:23.03µg
    5.76%
    Vitamin B2:0.08mg
    4.72%
    Magnesium:17.65mg
    4.41%
    Vitamin E:0.66mg
    4.4%
    Manganese:0.08mg
    4.23%
    Vitamin B1:0.06mg
    4.19%
    Potassium:129.59mg
    3.7%
    Fiber:0.86g
    3.46%
    Vitamin B3:0.59mg
    2.94%
    Zinc:0.33mg
    2.17%
    Vitamin K:2.13µg
    2.03%