Best Dark Chocolate Peppermint Pattie Cake Recipes

CHOCOLATE PEPPERMINT CAKE

Chocolate Peppermint Cake image

Guests make sure to save room for this light and moist cake with its refreshing mint flavor and chocolate glaze. Its seasonal look makes it perfect for Christmas...a holiday birthday party...or other festive gatherings!

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 12-16 servings.

Number Of Ingredients 23

Ingredients

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup baking cocoa
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup canola oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water
FILLING:
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
2 drops red food coloring, optional
2/3 cup crushed peppermint candy, divided
GLAZE:
2 tablespoons butter
2 tablespoons baking cocoa
2 tablespoons water
1/2 teaspoon vanilla extract
1 cup confectioners' sugar

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.

Nutrition Facts :

CHOCOLATE-PEPPERMINT POKE CAKE

Chocolate-Peppermint Poke Cake image

Make a cake that's easy to take and share. Pockets of creamy pudding and melt-in-your-mouth peppermint candies are the memories you'll make.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h15m

Yield 15

Number Of Ingredients 8

Ingredients

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 box (4-serving size) white chocolate instant pudding and pie filling mix
2 cups milk
1/2 teaspoon peppermint extract
1/4 teaspoon peppermint extract
1 container Betty Crocker™ Whipped milk chocolate frosting
3/4 cup coarsely chopped chocolate-covered peppermint patties (8 candies)

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. Make and bake cake mix as directed on box for 13x9-inch pan. Cool 15 minutes. With handle of wooden spoon, poke top of warm cake every 1/2 inch.
In medium bowl, beat filling ingredients with whisk about 2 minutes. Immediately pour over cake. Cover loosely; refrigerate about 2 hours or until chilled.
Stir 1/4 teaspoon peppermint extract into frosting. Spread frosting over top of cake. Sprinkle with peppermint patties. Store covered in refrigerator.

Nutrition Facts : Calories 360, Carbohydrate 52 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 37 g, TransFat 1 g