Woman's World

Mint Chocolate Chip Bundt Cake

St. Paddy’s Day goes dotty with our chocolate-mint cake-ball cake drizzled with rich chocolate-cream glaze!


CAKE Baking spray with flour

3 cups allpurpose flour

1 1/2 tsp. baking powder

3/4 tsp. baking soda

3/4 tsp. salt

1 3/4 cups butter, at room temperatur­e

2 1/4 cups sugar 5 eggs

1 3/4 cups milk

1/4 tsp. peppermint extract

1/16 tsp. kelly green concentrat­ed food coloring

1 cup unsweetene­d cocoa powder

2 tsp. vanilla extract

1 cup mini chocolate chips


Green candy melts, melted

Green edible glitter

GLAZE 1 1/2 cups semisweet chocolate chips

3/4 cup heavy cream

Green candies, optional

Cake: Preheat oven to 350°F. Generously coat inside of top and bottom pieces of 20 count silicone cake pop pan and 12-cup Bundt pan with baking spray. Combine flour, baking powder, baking soda and salt; reserve. On medium, beat butter and sugar until light and fluffy, 2 minutes. Beat in eggs one at a time. On low, alternatel­y beat in flour mixture with 1 cup milk. Transfer 1 1/4 cups batter to separate bowl; stir in peppermint extract and green food coloring. Reserve remaining batter.

Evenly divide green batter among molds in bottom piece of cake ball pan, about 1 Tbs. each. Place on baking sheet; carefully lock top of pan onto bottom. Bake 17-20 minutes or until toothpick inserted into centers through hole in top of pan comes out clean. Cool in pan on rack 5 minutes. Remove top of pan; cool 10 minutes. Transfer cake balls from pan to rack. Cool.

On low, beat cocoa powder, vanilla and remaining 3/4 cup milk into remaining batter; stir in mini chips. Spread 1 cup chocolate batter in bottom of Bundt pan. Place cake balls on batter slightly pressing into batter. Top with remaining batter. Bake 60-65 minutes or until toothpick inserted near center comes out clean. Cool in pan 30 minutes. Transfer from pan to rack; cool.

Shamrock pretzels: Line rimmed baking sheet with parchment paper. For each shamrock, using fork, one at a time, dip 3 mini pretzels into candy melts; arrange on baking sheet, touching, to form shamrock shape. For stem, break off piece of pretzel. Dip in candy; attach at base of shamrock. Sprinkle with edible glitter while still wet. Let dry, about 20 minutes.

Glaze: Transfer cake to serving plate. Place chocolate chips in heatproof bowl. In pot over medium heat, bring cream to boil. Remove from heat; pour over chocolate. Stir until melted and smooth; spoon over cake. Garnish with pretzel shamrock and green candies as desired.

Servings: 16. Cals.: 612. Protein: 8 g. Fat: 36 g. (22 g. saturated). Trans fat: 1 g. Chol.: 127 mg. Carbs.: 70 g. Sodium: 420 mg. Fiber: 4 g. Sugar: 47 g. Kitchen time: 1 hour, 30 minutes. Total time: 5 hours, 30 minutes.

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