Mint Chocolate Cream Cheese Pound Cake
Source of Recipe
Chocolate From the Cake Mix Doctor, Anne Byrn
List of Ingredients
1 pkg. (18.25 oz.) plain butter-recipe fudge cake mix
8 oz. cream cheese
½ cup water
½ cup vegetable oil
¼ cup sugar
4 large eggs
1 tsp. vanilla extract
1 ¼ cups (~28) Andes chocolate mint candies, broken in half
1 Tbs. confectioners’ sugar, for garnish
Recipe
Place a rack in the center of the oven and preheat the oven to 325 degrees. Lightly mist a 10” tube pan with vegetable oil spray.
Place the cake mix, cream cheese, water, oil, sugar, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined. Fold in the candy pieces until they are well incorporated. Pour the batter into the prepared pan, smoothing it out with a rubber spatula. Place the pan in the oven.
Bake the cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 58 to 62 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack, then invert it onto another rack so the cake is large side up. Allow to cool for 20 minutes more.
Slide the cake onto a serving platter and dust it with confectioners’ sugar. Slice and serve.
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