Chocolate Fudge Peppermint Ooey Gooey Butter Cake
Recipe type: Cake, Dessert, Ooey Gooey Cake
Prep time: 
Cook time: 
Total time: 
Serves: Serves 12
Chocolate Fudge Cake with a Cream Cheese Peppermint Candy Cane Filling topped with whipped cream.
  • Cake
  • 1 chocolate fudge cake mix
  • 1 egg
  • ¼ cup water
  • ½ cup melted butter
  • Filling
  • 1 8 oz. package cream cheese
  • 1 can sweetened condensed milk
  • ½ cup melted butter
  • 2 eggs
  • 3 cups confectionery sugar
  • 1 teaspoon vanilla
  • 8 oz. candy canes - soft ones (they come unwrapped like the bags in the pictures above)
  • Topping
  • 1 carton whipped topping
  1. Preheat oven to 350 or 325 if using a glass pan. Grease a 9 x 13 pan. (See directions above if baking in a 7 x 11.)
  2. Mix together the chocolate cake mix, egg, water and melted butter. Spread out in the bottom of prepared pan.
  3. Add broken candy canes to a blender and chop finely or crush with a flat bottomed heavy pan in a plastic bag.
  4. Mix together the cream cheese, eggs, sweetened condensed milk and melted butter. When thoroughly mixed in add the confectioner's sugar and vanilla. Stir in the crushed candy canes.
  5. Bake for about 30 minutes. If starting to brown to fast turn down oven 25 degrees. Start checking at 50 minutes. A tester will pull out clean and the center be puffy when it's done. If you have a digital thermometer the cake should be at 210 degrees. Cool.
  6. Top with whipped topping before serving.
Recipe by Recipes Food and Cooking at