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Dark Chocolate Peppermint Bundt Cake
A deliciously rich, moist dark chocolate cake topped with a creamy, sweet white chocolate peppermint glaze.
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Prep Time:
10
minutes
minutes
Cook Time:
50
minutes
minutes
Total Time:
1
hour
hour
Calories:
Author:
Amanda
Ingredients
Chocolate Cake
1
Box Devil's Food Cake Mix
1
Box Instant Chocolate Pudding Mix
1
cup
Sour Cream
1
cup
vegetable oil
4
eggs
1/2
cup
water
1
cup
semi sweet chocolate chips
For the Glaze
1
cup
Nestle Toll House White Chocolate Chip Morsels
(they melt the best)
1/2
cup
International Delight Peppermint Mocha Coffee Creamer
1/2
cup
powdered sugar
(sifted)
Crushed peppermints*
(optional)
Extra White Chocolate Chips
(optional)
Instructions
For the Cake
Preheat oven to 350 degrees and liberally grease a fluted pan
In a large bowl cream together cake mix, pudding mix, sour cream, water, and oil until smooth.
Beat in eggs one at a time until well incorporated.
Stir in chocolate chips
Pour batter into prepared pan, and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
Let cool in pan for several hours before removing.
For the Glaze
In a small stock pot, melt white chocolate chips over low heat.
Stir in International Delight Peppermint Mocha Coffee Creamer, and whisk until well combined.
Remove pot from heat and whisk in sifted powdered sugar, stirring well until sugar is completely mixed in.
Let the glaze thicken some as it cools before spooning over cooled cake.
*Optional-top glazed cake with crushed peppermints and white chocolate chips
Nutrition
Serving:
1
grams