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Chocolate Peppermint Bundt Cake

This tasty holiday cake is stolen from Nothing Bundt Cakes. Chocolate cake mix is combined with chocolate pudding mix, sour cream, eggs, water, vegetable oil and peppermint extract. Mini chocolate chips are folded into the batter before pouring the batter into a bundt pan. After baking and cooling a cream cheese frosting is piped onto the cake and crushed candy canes are sprinkled on top.
Course Dessert
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 20 minutes
Servings 12 people

Ingredients

  • 1 box chocolate cake mix German chocolate or devils food
  • 3.9 oz box instant chocolate pudding
  • 1 cup sour cream
  • 4 large eggs
  • ½ cup water
  • ½ cup oil vegetable or canola
  • ¼ tsp peppermint extract
  • 1 ½ cups mini chocolate chips

Frosting

  • 8 oz cream cheese softened
  • ¼ cup butter softened
  • 1 ½ cups powdered sugar
  • 1 tsp vanilla extract
  • 3 candy canes crushed

Instructions

  1. Mix cake ingredients with electric mixer. Fold in chocolate chips. Pour into a well-greased bundt cake pan.
  2. Bake at 350 F for 45-50 minutes or until toothpick inserted into the center comes out clean. Remove from oven. Allow to cool in the pan for 15-20 minutes. Remove from pan.
  3. At this point you can frost and serve or wrap in plastic wrap and let it sit overnight in the fridge before frosting.

Frosting

  1. In a medium bowl, beat the cream cheese and butter until creamy. Mix in vanilla. Gradually stir in the powdered sugar. Pipe frosting onto cake. Sprinkle with crushed candy canes.