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
SHAMROCK PRETZELS Mini pretzels
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.