Peppermint Swirl Fudge Nut Cake

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“From a Pillsbury Bake-off. Sounds yummy!”
1hr 10mins

Ingredients Nutrition

  • 1 (18 1/4 ounce) package white cake mix with pudding
  • 1 (3 ounce) package cream cheese, softened
  • 12 cup water
  • 14 cup oil
  • 3 eggs
  • 14 cup creme de menthe
  • 12 teaspoon peppermint extract
  • 4 ounces semisweet chocolate, melted
  • 3 tablespoons water
  • 14 cup finely chopped walnuts
  • Glaze
  • 1 ounce semisweet chocolate
  • 1 cup powdered sugar
  • 2 -3 tablespoons water


  1. Heat oven to 350.
  2. Generously grease and flour 12 cup Bundt pan or 10 inch tube pan.
  3. 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.
  4. Place 1 1/2 cups batter in small bowl; stir in creme de menthe syrup and peppermint extract until well blended.
  5. Set aside.
  6. To remaining batter, add 4 oz. melted chocolate and 3 T. water; blend well.
  7. Stir in walnuts.
  8. Spoon half of chocolate batter into greased and floured pan.
  9. Spoon peppermint batter randomly over chocolate batter; top with remaining chocolate batter.
  10. Pull knife through batter from top to bottom in a folding motion, turning pan while folding.
  11. Bake at 350 for 40-50 minutes or until cake springs back when touched lightly near center.
  12. Cool upright in pan 30 minutes; turn out onto serving plate.
  13. Cool completely.
  14. In small saucepan, melt 1 oz. chocolate; stir in powdered sugar and enough water for desired drizzling consistency.
  15. Spoon glaze over cake, allowing some to run down sides.
  16. Store in refrigerator.

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