I have to admit...I love teaching a scrapbook class...it makes sense being that two of my life passions are teaching and scrapbooking...so it should be a natural combination...but I never figured I might be able to actually DO it. Thank you to Karen & Wendy that believed in my silly ideas enough to let me teach in the first place, and especially to everyone who signed up and would take your time to create a little with me...either in the class last night or as you receive your kit in the coming days...seriously, thank you so much.
So, Mint Chocolate Cream Cheese Pound Cake, huh? Well, first of all you need to get the cookbook I got the recipe from. Have you heard of the Cake Doctor? Well, this one is from the Chocolate Cake Doctor cookbook...the premise of her book is you take regular cake mix and just "doctor" it up...always easy and pretty much always kind of impressive.
I will take the time to type up the recipe and post it a little later today...but speaking of cake, I need to exercise. :)
E.T.A. finally at 10:58pm
Um, first of all Grey's Anatomy? Sean pointed out I needed to wipe up my supposed drool during the bathtub scene in the beginning...and I don't even really like baths...ha ha...
Anyways I digress...
Mint Chocolate Cream Cheese Pound Cake
Serves: 16
Prep time: 8 minutes
Baking time: 58-62 minutes
Ingredients:
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) plain butter recipe fudge
cake mix
1 package (8 ounces) cream cheese, at room
temperature
½ cup water
½ cup vegetable oil
¼ cup sugar
4 large eggs
1 teaspoons pure vanilla extract
1 ¼ cups (about 28) Andes chocolate mint candies,
broken in half
1 tablespoon confectioners’ sugar, for garnish
½ cup fresh mint sprigs, for garnish
- Place a rack in the center of oven and preheat the over to 325 degrees F. Lightly mist a 10-inch tube pan with vegetable oil spray, then dust with flour. Shake out excess flour. Set pan aside.
- Place the cake mix, cream cheese, water, oil, sugar, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined. Fold in the candy pieces until they are well incorporated. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
- Bake the cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 58 to 62 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack, then invert it onto another rack so the cake is large side up. Allow to cool for 20 minutes more.
- Slide the cake onto a serving platter, dust it with the confectioners’ sugar, and garnish with the mint sprigs. Slice and serve.
Store this cake, wrapped in aluminum foil or plastic wrap, or in a cake saver at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.