Mint Chocolate Cream Cheese Pound Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 ounce) box fudge cake mix (no pudding)
  • 8
    ounces cream cheese, softened
  • 34
    cup water
  • 12
    cup oil
  • 14
    cup sugar
  • 1
    teaspoon vanilla
  • 1 14
    cups about 28 Andes mints candies, broken in half (or can use Andes mint chocolate chips)
Advertisement

DIRECTIONS

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