Peppermint Fudge Cake
PAM® Baking Spray
1 pkg (15.25 oz each) Duncan Hines® Classic Dark Chocolate Fudge Cake Mix
1/3 cup vegetable oil
1 teaspoon peppermint extract
1-1/2 cups unsalted butter
6 cups confectioners' sugar
3 tablespoons heavy (whipping) cream
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1 cup crushed peppermint candy, divided
1/2 cup semisweet chocolate morsels
1/4 cup heavy (whipping) cream
1/8 teaspoon peppermint extract
|% Daily Value|
|Total Fat||33 g||50%|
|Saturated Fat||17 g||84%|
|Dietary Fiber||1 g||4%|
|Vitamin A||677 iu||14%|
CAKE: Preheat oven to 350°F. Spray two 8-inch round cake pans with baking spray. Blend cake mix, water, eggs, oil and 1 teaspoon peppermint extract in a large bowl with an electric mixer at low speed until moistened, about 30 seconds.
Beat at medium speed for 2 minutes. Pour batter into pans and bake 26 to 30 minutes, until toothpick inserted in center comes out clean. Cool cakes in pan on wire rack for 15 minutes. Remove from pans and cool completely.
BUTTERCREAM: Beat butter with an electric mixer at medium speed until smooth. Add confectioners’ sugar in 1 cup at a time and continue beating until smooth, about 2 minutes. Reduce speed and beat in cream, salt, vanilla and 1/2 teaspoon peppermint extract.
Place one cooled cake layer on cardboard disc. Spread with about 3/4 cup buttercream and sprinkle with about 1/3 cup crushed peppermint candy. Place second cake layer on top and frost entire cake with a thin layer of buttercream. Refrigerate 15 minutes.
Frost cake completely with remaining buttercream. Press remaining crushed candies around the side of the cake.
TOPPING: Pour chocolate chips, heavy cream and 1/8 teaspoon peppermint extract into a small microwave safe bowl. Microwave on high 30 seconds; whisk until smooth. Pour ganache over frosted cake and use an offset spatula to push it to the edge of the cake to create drips. Refrigerate 10 minutes. Slice and serve.
Peppermint Fudge Cake
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