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    You are in: Home / Recipes / Mint Chocolate Cream Cheese Pound Cake Recipe
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    Mint Chocolate Cream Cheese Pound Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    10 mins

    50 mins

    Dragonfly AZ's Note:

    Easy, wonderful recipe from the Cake Mix Doctor.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 (18 ounce) box fudge cake mix (no pudding)
    • 8 ounces cream cheese, softened
    • 3/4 cup water
    • 1/2 cup oil
    • 1/4 cup sugar
    • 4 eggs
    • 1 teaspoon vanilla
    • 1 1/4 cups about 28 Andes mints candies, broken in half (or can use Andes mint chocolate chips)

    Directions:

    1. 1
      Preheat oven to 325. Grease and flour 12 cup Bundt or tube cake pan.
    2. 2
      Place all ingredients except candy in mixing bowl, and mix at low speed for about 1 minute, scraping bowl constantly.
    3. 3
      Increase mixer speed to medium and beat for 2 minutes more, or until batter is well mixed.
    4. 4
      Fold in candy pieces.
    5. 5
      Pour into pan and bake for 48-52 minutes, or until tests done.
    6. 6
      Cool in pan for about 25 minutes, then remove from pan and cool completely.
    7. 7
      Sprinkle with powdered sugar and serve.

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    Nutritional Facts for Mint Chocolate Cream Cheese Pound Cake

    Serving Size: 1 (87 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 277.4
     
    Calories from Fat 161
    58%
    Total Fat 17.9 g
    27%
    Saturated Fat 5.4 g
    27%
    Cholesterol 68.4 mg
    22%
    Sodium 322.8 mg
    13%
    Total Carbohydrate 26.9 g
    8%
    Dietary Fiber 0.7 g
    3%
    Sugars 15.5 g
    62%
    Protein 4.5 g
    9%

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