Chocolate-Peppermint Cake – a delicious recipe with Chocolate, peppermint, PHILADELPHIA Cream Cheese, sugar, Topping, cake. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Microwave 2 oz.
2
chocolate in microwaveable bowl on HIGH 2 min., stirring after each minute; stir until chocolate is completely melted.
3
Blend in extract.
4
Beat cream cheese and sugar in medium bowl with mixer until creamy.
5
Gently stir in 1 cup COOL WHIP.
6
Cut cake lengthwise into 6 vertical slices.
7
Place, cut sides up, on waxed paper-covered baking sheet.
8
Spread each of 5 slices with about 2 tsp.
9
melted chocolate and about 3 Tbsp.
10
cream cheese mixture; stack layers.
11
Turn to return cake to original position; frost top and sides with remaining COOL WHIP.
12
Refrigerate 2 hours or until chilled.
13
Transfer to serving plate.
14
Melt remaining chocolate as directed on package; cool slightly.
15
Sprinkle crushed candies over cake; drizzle with chocolate.
300
kcal
Calories
16
g
Fat
34
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 oz. BAKER'S Semi-Sweet Chocolate, divided, 1/4 tsp. peppermint extract, 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened, 1/4 cup sugar, and more.
Yes, Chocolate-Peppermint Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
