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Peppermint Swirl Fudge Nut Cake




Source of Recipe


Internet


List of Ingredients




CAKE
1 pkg. White Cake Mix
1 (3-oz.) pkg. cream cheese, softened
1/2 cup water
1/4 cup oil
3 eggs
1/4 cup creme de menthe syrup
1/2 teaspoon peppermint extract
4 oz. (4 squares) semi-sweet chocolate, melted
3 tablespoons water
1/4 cup finely chopped walnuts
GLAZE
1 oz. (1 square) semi-sweet chocolate
1 cup powdered sugar
2 to 3 tablespoons water



Recipe



Heat oven to 350° Generously grease and flour 12-cup fluted tube pan or 10-inch tube pan. In large bowl, combine cake mix, cream cheese, 1/2 cup water, oil and eggs at low speed until moistened; beat 2 minutes at high speed. Place 1 1/2 cups batter in small bowl; stir in creme de menthe syrup and peppermint extract until well blended. Set aside. To remaining batter, add 4 oz. melted chocolate and 3 tablespoons water; blend well. Stir in walnuts. Spoon half of chocolate batter into greased and floured pan. Spoon peppermint batter randomly over chocolate batter; top with remaining chocolate batter. Pull knife through batter from top to bottom in a folding motion, turning pan while folding.

Bake at 350° for 40 to 50 minutes or until cake springs back when touched lightly near center. Cool upright in pan 30 minutes; turn out onto serving plate. Cool completely.

In small saucepan, melt 1 oz. chocolate; stir in powdered sugar and enough water for desired drizzling consistency. Spoon glaze over cake, allowing some to run down sides. Garnish as desired. Refrigerate any remaining cake.
16 servings.