Chocolate-Peppermint Bundt Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Devil's food cake mix gives you a jump start with this dessert, and chocolate pudding and sour cream make each bite moist. 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 |
Directions:
1. Heavily grease and flour a 12-cup Bundt pan. Set aside.
2. 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.
3. 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.
4. 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.
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