Peppermint Truffle Chocolate Cake Recipe

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Peppermint Truffle Chocolate Cake
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Ingredients:

Directions:

  1. Combine filling ingredients in medium microwave safe bowl. Microwave on high for 30 seconds or until melted and smooth. Set aside.
  2. Combine all cake ingredients and beat until smooth. Spoon into greased and floured 12 cup bundt pan.
  3. Drop spoonfuls of the filling over the batter, taking care to keep the filling away from the sides of the pan.
  4. Bake at 350 for 35 to 45 minutes or until done via toothpick test. Cool in pan for 10 minutes, invert onto wire rack and cool for about an hour.
  5. In medium bowl combine the glaze ingredients and beat with wire whisk until smooth. Add additional milk until desired drizzling consistency. Sprinkle with the crushed peppermint candies.
  6. Store in refrigerator.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 463.36 Kcal (1940 kJ)
Calories from fat 239.28 Kcal
% Daily Value*
Total Fat 26.59g 41%
Cholesterol 58.3mg 19%
Sodium 290.32mg 12%
Potassium 592.49mg 13%
Total Carbs 53.52g 18%
Sugars 39.46g 158%
Dietary Fiber 1.43g 6%
Protein 6.43g 13%
Vitamin C 0.7mg 1%
Iron 0.8mg 5%
Calcium 102.6mg 10%
Amount Per 100 g
Calories 193.46 Kcal (810 kJ)
Calories from fat 99.9 Kcal
% Daily Value*
Total Fat 11.1g 41%
Cholesterol 24.34mg 19%
Sodium 121.21mg 12%
Potassium 247.38mg 13%
Total Carbs 22.35g 18%
Sugars 16.48g 158%
Dietary Fiber 0.6g 6%
Protein 2.69g 13%
Vitamin C 0.3mg 1%
Iron 0.3mg 5%
Calcium 42.8mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.2
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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