Chocolate-Peppermint Cake - Kraft Recipes Top
Comida Kraft
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Chocolate-Peppermint Cake

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8 servings

A ready-made pound cake becomes a showstopping holiday dessert when you divide and layer it with peppermint-spiked chocolate and sweet cream cheese.

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What You Need

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Make It

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  • Microwave 2 oz. chocolate in microwaveable bowl on HIGH 2 min., stirring after each minute; stir until chocolate is completely melted. Blend in extract. Beat cream cheese and sugar in medium bowl with mixer until creamy. Gently stir in 1 cup COOL WHIP.
  • Cut cake lengthwise into 6 vertical slices. Place, cut sides up, on waxed paper-covered baking sheet. Spread each of 5 slices with about 2 tsp. melted chocolate and about 3 Tbsp. cream cheese mixture; stack layers. Turn to return cake to original position; frost top and sides with remaining COOL WHIP. Refrigerate 2 hours or until chilled. Transfer to serving plate.
  • Melt remaining chocolate as directed on package; cool slightly. Sprinkle crushed candies over cake; drizzle with chocolate.

Special Equipment Needed


Dessert can be a part of a balanced diet, but remember to keep tabs on portions.


Prepare using BAKER'S Bittersweet Chocolate.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 340
Total fat 19g
Saturated fat 13g
Cholesterol 105mg
Sodium 210mg
Carbohydrate 40g
Dietary fiber 1g
Sugars 30g
Protein 4g
% Daily Value
Vitamin A 8 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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