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| Recipe Archives |
| Submitted by: Janice Capaldi March 2002 Ingredients: Cake: 1 pkg. chocolate cake mix - (butter-recipe fudge cake works well) 8 oz. pkg. Cream cheese (softened) 1/2 C water 1/2 C canola oil 1/2 C sugar 4 large eggs 1 T vanilla 1 1/4 C Andes chocolate mint candies, broken in half - about 28 Mint Chocolate Cream Cheese Glaze: 4 oz. Cream cheese (softened) 4 T butter (softened) 2 C confectioner's sugar 2 T cocoa 1 tsp peppermint extract 2 T (at least) milk (add more as needed to reach desired glazey consistency) Directions: Preheat oven to 325 degrees. Grease & flour a 12 C bundt pan Combine cake mix, water, oil, sugar, eggs & vanilla - beat for 2 minutes or so. Stir in the broken Andes chocolate mint candies. Pour this mixture into prepared pan. Bake at 325 for about 1 hour. Remove cake from pan, and cool completely. Mix all glaze ingredients together, gradually adding more milk, until you have a nice, smooth, consistency. Spoon over cooled cake; garnish with extra Andes chocolate mints. |
| Mint Chocolate Cream Cheese Pound Cake |