Peppermint Swirl Fudge Nut Cake

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 16
• 1 (18 1/4 ounce) package cake mix with pudding
• 1 (3 ounce) package cream cheese, softened
• 1/2 cup water
• 1/4 cup oil
• 3 eggs
• 1/4 cup creme de menthe
• 1/2 teaspoon peppermint extract
• 4 ounces semisweet chocolate, melted
• 3 tablespoons water
• 1/4 cup finely chopped walnuts
• 1 ounce semisweet chocolate
• 1 cup powdered sugar
• 2 -3 tablespoons water

Recipe

• 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.