Chocolate Peppermint Bundt Cake
Ingredients
The cake
-
1
box
Devil’s Food Cake mix
-
1
small box
instant chocolate pudding
-
4
large
eggs
-
1
cup
full fat sour cream
-
1
cup
oil
-
½
cup
milk
-
1
teaspoon
vanilla extract
-
2
teaspoons
peppermint extract
-
1
cup
dark chocolate chips, roughly chopped
The glaze
-
3.5
ounces
dark chocolate chips
-
½
tablespoon
butter
-
½
cup
cream
-
½
teaspoon
peppermint extract
For serving
-
2-3
pieces
crushed candy canes
-
to taste
whipped cream or ice cream
Instructions
- Preheat the oven to 350°F and prepare a Bundt pan with butter and cocoa powder.
- Combine the cake mix and dry pudding mix in a mixing bowl.
- In a separate bowl, whisk together the eggs, sour cream, oil, milk, vanilla, and peppermint until smooth.
- Add the wet ingredients to the dry ingredients and mix until combined, then beat for 2 minutes on medium-high speed.
- Stir in the chocolate chips and pour the batter into the prepared Bundt pan.
- Bake for 45-50 minutes, until a skewer comes out with moist crumbs.
- While the cake bakes, prepare the glaze by heating the cream until hot, then pouring it over the chocolate chips and butter.
- Let the glaze sit for a few minutes, then add peppermint extract and whisk until smooth.
- Once the cake is done, let it cool for 15-20 minutes before inverting it onto a rack.
- Brush or drizzle the glaze over the cooled cake and sprinkle with crushed candy canes.
- Serve with whipped cream or ice cream.
Nutrition Facts (estimated)
Servings
12
Calories
350
Total fat
18g
Total carbohydrates
45g
Total protein
5g
Sodium
300mg
Cholesterol
50mg
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