Peppermint Fudge Cake

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Holiday Edition

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Peppermint Fudge Cake

Peppermint Fudge Cake
3/4 cup butter, plus extra for pan
6 oz. bittersweet chocolate
1ΒΌ cups sugar
4 eggs + 1 yolk
1 tsp. peppermint extract
1 tsp. vanilla extract
1 cup unsweetened cocoa powder
10 York Peppermint Patties, coarsely chopped

Prep: 15 minutes, Cook: 30 minutes, Serves: 10

1. Preheat oven to 375°F and generously butter a 9-inch springform pan.

2. Melt butter and chocolate together in a medium saucepan over low heat, stirring frequently. Stir in sugar, then eggs and extracts. Whisk in cocoa powder, then stir in peppermint patties.

3. Spread in prepared pan and bake for 30 minutes. While cake is still warm, run a thin knife around the edge of the pan to loosen cake from pan. Let cool, then cut into thin wedges.

Nutritional Information:
539 calories, 6 g protein, 27 g total fat (16 g sat., 0 g trans), 69 g carbohydrate, 2 g fiber, 56 g sugar, 132 mg cholesterol, 42 mg sodium, 15 points


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Looks good, but where is the nutritional values?

Comment Number: 6535


DianeElizabeth- You can see all the nutritional information when you click on the "Print Recipe" link at the bottom of the recipe. -Celena, Raley's Service Center

Comment Number: 6537