Chocolate Peppermint Bundt Cake Recipes

CHOCOLATE PEPPERMINT BUNDT CAKE

Chocolate Peppermint Bundt Cake image

looks like a simple holiday cake to have handy for guests! requested from the gooseberry patch cookbook. cook and prep times are guesstimates.

Provided by kimbearly

Categories Dessert

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 (18 1/4 ounce) package devil's food cake mix
1/2 cup sugar
1 (4 ounce) package instant chocolate pudding mix
4 eggs
1/2 cup vegetable oil
1 (8 ounce) container sour cream
1 teaspoon peppermint extract
1 cup powdered sugar
1/2 cup coarsely crushed hard peppermint candy

Steps:

heavily grease and flour a 12 cup bundt pan.
set aside.
combine 1st seven ingredients in a large mixing bowl.
beat at low speed till just combined.
beat at high speed for 2 minutes.
pour batter into prepared bundt pan.
bake at 350 degrees for 50 minutes or till toothpick inserted in center comes out clean.
cool in pan on a wire rack for 15 minutes.
remove from pan and cool entirely on wire rack.
place on a serving platter when cool.
stir together powdered sugar and enough milk to make a dribbling glaze consistency.
drizzle glaze over cake and sprinkle with peppermint candies.

CHOCOLATE BUNDT CAKE WITH PEPPERMINT GLAZE

Chocolate Bundt Cake With Peppermint Glaze image

I love making this just when the Christmas season starts - it totally gets me in the spirit of the holidays! (This actually tastes better the next day, in my opinion)

Provided by Daymented

Categories Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons flour
1 teaspoon cocoa
1 (18 ounce) box devil's food cake mix
1 (4 ounce) box instant chocolate pudding mix
1 cup vegetable oil
4 eggs
1/2 cup hot water
1 cup sour cream
1 teaspoon vanilla extract
1 cup chocolate chips
1 1/2 cups powdered sugar
1/2 teaspoon peppermint extract or 1/2 teaspoon peppermint extract, to taste
2 tablespoons crushed candy canes (optional)

Steps:

Preheat oven to 350 degrees (175 degrees C).
Grease and flour a Bundt pan- mix the cocoa with the flour so it doesn't leave a white coating on the cake.
Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla.
Beat until smooth.
Stir in chocolate chips by hand.
Pour batter into prepared pan.
Bake for 1 hour- but check it after 55 minutes just in case.
Allow to cool.
In a medium bowl, mix powdered sugar with peppermint extract (to taste- adjust as necessary), then mix a few drops of hot water.
Stir stir stir.
If it's too thick, add another couple drops of water.
Drizzle over turned out cake.
Sprinkle with crushed candy canes, if you got`em.

PEPPERMINT RIBBON CAKE

Peppermint Ribbon Cake image

With its pretty pink layer and fabulous mint flavor, this is a great holiday dessert. Because I work full-time, I like the convenience of starting with a cake mix. -Lisa M. Varner, El Paso, Texas

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 6

Ingredients

1 package white cake mix (regular size)
1/2 teaspoon peppermint extract
1/2 teaspoon red food coloring
1/2 cup plus 2 tablespoons crushed peppermint candies, divided
1 cup confectioners' sugar
1 tablespoon 2% milk

Steps:

Prepare cake batter according to package directions. Transfer 1 cup to a small bowl; stir in the extract, food coloring and 1/2 cup crushed candies., Spoon 2 cups of remaining batter into a greased and floured 10-in. fluted tube pan. Carefully top with peppermint batter; do not swirl. Top with remaining plain batter., Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine confectioners' sugar and milk; drizzle over cake. Sprinkle with remaining crushed candies.

Nutrition Facts : Calories 300 calories, Fat 10g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 312mg sodium, Carbohydrate 49g carbohydrate (31g sugars, Fiber 0 fiber), Protein 3g protein.

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