Peppermint Fudge Cake
#1382 - 02/24/03 11:27 PM
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Shawna
Reged: 02/04/03
Posts: 29
Loc: Middle of nowhere in the desert, Ca
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Made this for the first time over the weekend. My pickey husband LOVES it. But it was a little too minty for me. I have GERD + IBS. I love mint, but can only do it to an extent or else I taste acid for a week! Is there any other extracts that we can use in this recipe?
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SLicK 
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You can use almond extract or else just leave the peppermint out altogether and have it plain. I bake it that way as my husband is not a fan of peppermint and it still tastes delicious.
Kerrie
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What lies behind us and what lies before us are tiny matters compared to what lies within us.
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Shawna - I don't use peppermint extract either. I just double on the vanilla and it comes out great. I also don't put Heather's topping or glaze on it either. I like it just plain. And it's so moist. I use applesauce and pureed prunes instead of the oil. Yummm!!
Sharon
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Sharon
"Anything Chocolate"...that is all!
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Do you have to bake the cake in a bundt pan? Need to pick one up this week, but really fancy making the cake today!
Looking forward to the Goddess's reply. 
Sheri
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So much baking, so little time.....
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I'm not the Goodess, but I say give it a try in another pan. What can it hurt, right?
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Torbetta,
Thank you! I think I will give it a go and will let you know how it turns out.
Sheri
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So much baking, so little time.....
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You can do just about anything with this recipe and it will still come out great. Reduce the mint to 1t, or use almond, hazelnut, rum, or cherry extract instead. Omit the mint and add a few tablespoons orange zest and some coffee extract. Or omit the mint and add 1/2 t cinnamon, nutmeg, and cloves for a chocolate spice cake.
You can use a 9 x 5" loaf pan instead of the bundt cake. You can also make muffins. And I would bet you could use a 9 x 13" baking pan to make brownies, though I haven't tried that (you'd have to adjust the cooking time down to 15-25 minutes I'd guess).
- Heather
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Thank you Heather! I ended up finding a bundt pan and make the cake and now patiently waiting to have it after my dinner. AHHHHH!! I think I can wait.
Sheri
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So much baking, so little time.....
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If I am making the Peppermint Fudge Cake using a cupcake pan, how should I adjust the cooking time?
Thanks,
Lily
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Ooohh...well, try checking them after 15 minutes. I'd guess you'll need between 18-22 minutes, but home oven temperatures can vary. Best to check early (with a toothpick, you want it to come out with moist crumbs, not wet batter - that's underdone- and not clean witout crumbs - that's overdone). Then keep checking every 2-3 minutes until you get the right result. Might take up to 25 minutes.
Best,
Heather
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Thanks Heather! I stole an illicit taste of the batter - delicious!
Lily
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I was just wondering what if you could post the recipe Please!
Thanks.
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This turned out brilliant! I cut into small pieces and put them in the freezer. I also took 2 pieces into to my GI doctor since I had an appointment. I guess you could say I wanted to thank him for helping give me my life back!
This all the way around gets my vote!
Sheri
PS
I kept the peppermint in
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So much baking, so little time.....
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Here's the link recipe
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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So, has anyone tried this yet with a different pan besides the bundt? I have a loaf pan and a cake pan, but wasn't sure which would be better. Any suggestions??
THanks!
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What if the Hokey Pokey is what it's all about???
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If I was trying to change it, I would probably go for a 9x5 loaf pan.
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That's what I have. Do I have to adjust the temperature or time??
Thanks!
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What if the Hokey Pokey is what it's all about???
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Substitute almond extract. It worked like a charm! YUM! 
Oh yeah, just an aside: the reason I used the almond instead of the peppermint was because the only applesauce I had handy was the kind with cinnamon in it. Didn't think that sounded too nifty with peppermint.  Anyway, with the almond extract, it all turned out fabulously!
*j
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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What if the Hokey Pokey is what it's all about???
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I just made this for the first time and it seems much flatter than I expected (2-3 inches high instead of the 4-5 I was expecting). I used a 10" bundt pan and followed the recipe. Could I have done something wrong? I'm taking it to a meeting tonight and I don't want to serve it if I messed it up somehow.
Also, do you find peppermint extract somewhere in bulk? One recipe used half a bottle! I normally never go through ingredients that quickly! And I'm not sure if I'd have enough extract to make another recipe and try again...
Please help if you can!
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ya try almond i have the same thing so only use like a teaspoon of the mint. You can also just leave it out and have the cake. Also try differant extract like strawberry or rasberry! Let us know how it turns out!
hope this helps
emmasmom
ibs-c
gas
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that's likely the culprit. Also, baking leavening that you use for cooking (as opposed to keeping your fridge fresh) you have to keep in a cool dry place like your cupboard, not in the fridge.
Also check temp of oven to make sure it's accurate.
You can use less mint extract - or check health food stores for larger bottles.
XXOO
H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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The one in Heather's post doesn't take you to the right place anymore. Here's where you can find the recipe:
web page
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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Try almond extract
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I have made Heatherīs peppermint fudge cake recipe countless times. It is so incredibly easy and always turns out well - and everybody that tries it is surprised to learn that itīs possible to make a cake out of apple sauce!
The other day I got a bit experimental - I didnīt put in the cocoa powder (or the peppermint essence), and added a small amount of chopped dried fruit (apricots and sultanas). After it had baked and cooled, I drizzled over some glacé icing. It was rather good! I think it would make a good cake for the Christmas season - it reminded me faintly of Stollen. I suppose it would depend on your tolerance of dried fruit but for me it was fine. Iīve just seen that you can use the recipe to make muffins so Iīm going to give that a try...mmm.
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I adapted this recipe again, with delicious results! I used the Peppermint Fudge recipe but didn't add the cocoa or peppermint - instead i added a tsp of cinnamon to the dry mixture, and 3 grated carrots and some chopped raisins to the wet mixture - then added wet to try as usual and cooked for 50mins-1 hour. Yummy!
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