Chocolate-Peppermint Bundt Cake

recipe
Devil's food cake mix gives you a jump start with this dessert, and chocolate pudding and sour cream make each bite moist.

Yield:

1 (10") cake

Recipe from

Oxmoor House

Ingredients

1 (18.25-ounce) package devil's food cake mix (we tested with Betty Crocker)
1/2 cup sugar
1 (3.9-ounce) package chocolate instant pudding mix
1 cup vegetable oil
4 large eggs
1 (8-ounce) container sour cream
1 teaspoon peppermint extract
1 cup sifted powdered sugar
1 1/2 to 2 tablespoons milk
1/2 cup coarsely crushed hard peppermint candies

Preparation

Heavily grease and flour a 12-cup Bundt pan. Set aside.

Combine first 7 ingredients in a large mixing bowl. Beat at low speed with an electric mixer just until combined. Beat at high speed 2 minutes. Pour batter into prepared pan.

Bake at 350° for 50 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and cool on wire rack.

Place cake on a serving plate. Stir together powdered sugar and enough milk to make glaze a good drizzling consistency. Drizzle glaze over cake, and sprinkle with crushed candies.

Note:

Julie Gunter,

Christmas with Southern Living 2001,

Oxmoor House

May 2001
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