Peppermint Hot Chocolate Cake


1 1/2 Swiss chocolate cake mix

5 eggs

3/4 cup oil

2 cups buttermilk

1 small instant vanilla pudding

Mix all and bake in 3 nine inch baking pans that have been sprayed with cooking spray. Bake at 350 for 22 minutes.

Fudge Filling

14 oz can sweetened condensed milk

12 oz bag of semi sweet morsels

1/4 teaspoon of peppermint extract

Heat milk and morsels in a saucepan on medium heat until smooth. Remove from heat and add extract. Let cool for 20 minutes. Divide and ice in between layers.


14 oz of marshmallow cream

16 oz of Cool Whip

1/4 teaspoon peppermint extract

Thaw cool whip completely. Mix all ingredients and ice the exterior of cake. Decorate with holiday decor.

Presented by: Deana Hurd, Lulu's Tea Room

Date: 12/3/2013


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