Fudgy Peppermint Truffle Chocolate Cake

Slice into this peppermint-sprinkled cake, made easy with a packaged devil's food mix, to reveal a melted chocolate filling.

  • prep time 45 min
  • total time 3 hr 15 min
  • ingredients 11
  • servings 12

Ingredients

Filling

1
(6-oz.) pkg. (1 cup) semisweet chocolate chips
2/3
cup sweetened condensed milk (not evaporated)
1/2
teaspoon peppermint extract

Cake

1
(18.25-oz.) pkg. devil's food cake mix with pudding
1
(8-oz.) container nonfat sour cream
1/3
cup oil
3
eggs

Icing

3/4
cup powdered sugar
1 1/2
oz. cream cheese, softened
1
to 2 tablespoons milk
6
hard peppermint candies, finely crushed
  • 1 Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In medium microwavable bowl, microwave filling ingredients uncovered on High 30 to 40 seconds; stir until melted and smooth. If necessary, microwave 10 to 20 seconds longer. Set aside.
  • 2 In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spoon half of batter into pan; spread evenly.
  • 3 Bake 15 minutes. Remove from oven; immediately drop spoonfuls of filling over batter, keeping filling away from sides of pan and pressing down lightly. Carefully spoon remaining batter over top; spread evenly. Bake 42 to 47 minutes longer or until toothpick inserted near center comes out almost clean and cake springs back when lightly touched in center. Cool in pan 15 minutes. Loosen cake with knife around center and edges of pan. Turn cake upside down onto cooling rack or heatproof serving plate. Cool completely, about 1 1/2 hours.
  • 4 In medium bowl, beat powdered sugar, cream cheese and 1 tablespoon of the milk with whisk until smooth, adding additional milk until of desired drizzling consistency. Drizzle icing over cooled cake. Sprinkle with crushed candy. Store loosely covered in refrigerator.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    580
    (
    Calories from Fat
    260),
    % Daily Value
    Total Fat
    28g
    28%
    (Saturated Fat
    17g,
    17%
    Trans Fat
    1/2g
    1/2%
    ),
    Cholesterol
    125mg
    125%;
    Sodium
    600mg
    600%;
    Total Carbohydrate
    74g
    74%
    (Dietary Fiber
    2g
    2%
      Sugars
    55g
    55%
    ),
    Protein
    7g
    7%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    0%;
    Calcium
    15%;
    Iron
    15%;
    Exchanges:
    2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
    Carbohydrate Choices:
    5
    *Percent Daily Values are based on a 2,000 calorie diet.
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