2. HOW TO MAKE A FUDGY PEPPERMINT TRUFFLE CHOCOLATE CAKE

3. Presented by Brittany Meadows CIS1020 Fall 2010

4. For Delan Jensen Salt Lake Community College

5. Yields: 12 servings Prep time 30 mins Start to finish 2 hrs 20 mins

6. INGREDIENTS Filing: 1 cup semisweet chocolate chips (6 oz.) 2/3 cup sweetened condensed milk (not evaporated) ½ teaspoon peppermint extract Cake: 1 box (1lb. 2.25 oz.) devils food cake mix with pudding 1container (8oz) fat-free sour cream 1/3 cup vegetable oil 3 eggs Icing: ¾ powdered sugar 1 1/2 oz. cream cheese, softened 1 to 2 tablespoons milk 6 hard peppermint candies, finely crushed.

7. Step One: Heat oven to 350°F. Grease and flour 12- cup fluted tube pan. In medium microwave-safe bowl, combine all filling ingredients. Microwave on HIGH for 30 seconds; stir until melted and smooth. If necessary, microwave an additional 10 to 20 seconds. Set aside.

8. Step Two: In large bowl, combine all cake ingredients; beat with electric mixer at low speed until combined. Beat 2 minutes at medium speed. Spoon into greased and floured pan. Drop spoonfuls of filling over batter, keeping filling away from sides of pan.

9. Step Three: Bake at 350°F. for 35 to 45 minutes or until toothpick inserted near center comes out clean and edges begin to pull away from sides of pan. Cool in pan for 10 minutes. Invert cake onto wire rack. Cool 1 hour or until completely cooled. (Center of cake may sink slightly during cooling.)

10. Step Four: In medium bowl, combine powdered sugar, cream cheese and 1 tablespoon of the milk; beat with wire whisk until smooth, adding additional milk until of desired drizzling consistency. Drizzle icing over cooled cake. Sprinkle with crushed candy. Store in refrigerator.

11. ENJOY!!!!