Recipe

Peppermint Swirl Fudge Nut Cake Recipe

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Ingredients

Directions

Step #1 Heat oven to 350.
Step #2 Generously grease & flour 12 c Bundt pan or 10 inch tube pan.
Step #3 In large bowl, 1/2 c water, cream cheese, mix cake mix, oil & eggs at lowish speed until moistened; beat 2 mins at high speed.
Step #4 Place 1 1/2 c batter in small bowl; stir in the creme de menthe syrup & peppermint extract until well mixed.
Step #5 Set aside.
Step #6 To remaining batter, add 4 oz.
Step #7 melted chocolate & 3 T.
Step #8 water; mix well.
Step #9 Stir in walnuts.
Step #10 Spoon half of chocolate batter into greased & floured pan.
Step #11 Spoon peppermint batter randomly over chocolate batter; top this with remaining chocolate batter.
Step #12 Pull knife through batter from top to bottom in a folding motion, turning pan while folding.
Step #13 Bake at 350 for 40-50 mins or until cake springs back when touched lightly near center.
Step #14 Cool upright in pan 30 mins; turn out onto serving plate.
Step #15 Cool completely.
Step #16 In small saucepan, melt 1 oz.
Step #17 chocolate; stir in the powdered sugar & enough water for desired drizzling consistency.
Step #18 Spoon glaze over cake, allowing some to run down sides.
Step #19 Store in refrigerator.
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