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Mint Chocolate Fudge Tea Cakes | Can't Stay Out of the Kitchen | these breathtaking #TeaCakes include lots of #chocolate with just a hint of #mint. This dynamic duo of flavors is absolutely irresistible. This #dessert is so mouthwatering & irresistible you'll put it on your menu frequently. Great for #holidays, special occasions and potlucks. #cake #ChocolateDessert #HolidayDessert #Bundt #MintChocolateFudgeTeaCakes

Mint Chocolate Fudge Tea Cakes

Teresa Ambra
Mint Chocolate Fudge Tea Cakes are a spectacular treat. These lovely Tea Cakes include mint fudge-flavored baking chips (like Andes Mints) plus they're topped with a luscious chocolate icing. Every bite will knock your socks off. Terrific for holidays, potlucks or special occasions. Everyone will want seconds....or thirds!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine American
Servings 40
Calories 279 kcal

Equipment

  • 2 20-tin miniature Bundt pans
  • 2 large mixing bowls
  • 1 electric mixer
  • 1 whisk
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 2 wire cooling racks
  • 1 zip lock bag WITHOUT the "stand and fill" bottom

Ingredients
  

TEA CAKES:

  • 8 oz. pkg. cream cheese softened
  • 1 1/2 cups salted butter softened (3 sticks)
  • 3 cups cake flour
  • 3.9 oz. pkg. cheesecake pudding mix
  • 3 cups granulated sugar
  • 6 large eggs
  • 1 1/2 tsp. vanilla extract
  • 20 oz. pkgs. mint chocolate flavored baking chips (two 10-ounce packages)

CHOCOLATE ICING:

  • 2 cups powdered sugar
  • 1/4 cup cocoa
  • 2 tsp. vanilla extract
  • 2 to 3 tbsp. water

Instructions
 

TEA CAKES:

  • Cream butter and cream cheese in a large mixing bowl with an electric mixer.
  • Add granulated sugar, eggs and vanilla.
  • Stir in cake flour, cheesecake pudding mix and mint fudge flavored baking chips.
  • Beat well.
  • Grease and flour two 20-tin miniature Bundt pans.
  • Spoon cake batter into each tin about two-thirds full.
  • Bake about 20 minutes at 350°.
  • To test for doneness, insert toothpick in center.
  • Cool completely before removing tea cakes from pan.
  • Frost with Chocolate Frosting.

CHOCOLATE ICING:

  • Whisk ingredients with a whisk.
  • Add only as much water as needed to get ingredients to spreading consistency.
  • Drizzle Chocolate Icing over cooled cakes.
  • Allow icing to set about 15-30 minutes before covering with plastic wrap.

Notes

NOTE: Rotate Bundt pans on shelf racks half-way through baking time if baking more than one rack of Bundt pans at a time.
 
NOTE: You can also spoon the icing into a ziplock bag without the "stand and fill" bottom. Snip off a corner and pipe icing onto individual Tea Cakes.
 
NOTE: I found the miniature Bundt pans at Jo-Ann's Fabric and Crafts.
 
NOTE: I found the Great Value brand mint fudge-flavored baking chips at Walmart.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 279kcalCarbohydrates: 39gProtein: 4gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 47mgSodium: 151mgPotassium: 47mgFiber: 1gSugar: 31gVitamin A: 256IUCalcium: 30mgIron: 1mg
Keyword Bundt cakes, cake, dessert, holiday, holiday dessert, mint chocolate fudge tea cakes, tea cakes
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