Whenever I carry this bundt cake to events or a get-collectively with pals it’s constantly a massive hit! I do need to admit that this cake is not definitely from scratch (which I usually don’t do) but in this case, I make an exception because it’s delicious!
This cake is fluffy and wet and, well, extraordinary :-). i've taken it to many one-of-a-kind varieties of events and people constantly rave about it!
Chocolate Peppermint Bundt Cake
Prep Time 20 mins
Total Time 20 mins
Fluffy, moist, and perfectly delicious chocolate peppermint bundt cake.
Course: Dessert
Cuisine: American
Keyword: chocolate bundt cake, peppermint cake
Unit: box, cup, large, ounce, ounce box, teaspoon
Servings: 10 people
Calories: 621 kcal
Ingredients
- 1 box chocolate cake mix devils food cake or German chocolate cake work well
- 3.9 ounce boxes instant chocolate pudding
- 4 large eggs
- 1/2 cup oil (vegetable or canola oil)
- 1/4 teaspoon peppermint extract optional
- 1 1/2 cups mini chocolate chips
- 1/2 cup water
- 1 cup sour cream
*For the frosting:
- 8 ounces cream cheese softened
- 1/4 cup butter , softened
- 1 teaspoon vanilla extract
- 3 candy canes crushed
- 1 1/2 cups powdered sugar
Instructions
- mix cake elements together with an electric powered mixer. Fold in chocolate chips. Pour right into a properly-greased bunt cake pan.
- Bake at 350 stages F for 45-50mins or till toothpick inserted into the middle comes out easy. dispose of from oven. permit to cool within the pan for 15-20mins. remove from pan.
- At this point you can frost it and serve it, or you may wrap it in plastic wrap and let it sit overnight in the refrigerator before frosting.
*For the frosting:
- In a medium bowl, beat the cream cheese and butter till creamy. mix within the vanilla. step by step stir inside the powdered sugar. Pipe onto cake. Sprinkle with crushed candy canes.
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