Chocolate Peppermint Bundt Cake
Moist and perfectly delicious Chocolate Peppermint Bundt Cake with cream cheese frosting is an easy Christmas dessert recipe that is sure to be a crowd pleaser!
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Servings: 10 people
Calories: 621kcal
Equipment
- 1 Bundt cake pan well-greased
- electric mixer
- Medium bowl
Ingredients
- 1 box chocolate cake mix See note for homemade. (devils food cake or German chocolate cake mixes work well).
- 3.9 ounce instant chocolate pudding
- 1 cup sour cream
- 4 large eggs
- 1/2 cup water
- 1/2 cup oil vegetable or canola oil
- 1/4 teaspoon peppermint extract optional
- 1 1/2 cups mini chocolate chips
- 8 ounces cream cheese softened
- 1/4 cup butter softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 candy canes crushed
Instructions
- Mix cake ingredients together with an electric mixer. Fold in chocolate chips. Pour into a well-greased bunt cake pan.
- Bake at 350 degrees F for 45-50mins or until toothpick inserted into the center comes out clean. Remove from oven. Allow to cool in the pan for 15-20mins. Remove from pan.
- At this point you can frost it and serve it, or you can wrap it in plastic wrap and let it sit overnight in the fridge before frosting.
- In a medium bowl, beat the cream cheese and butter until creamy. Mix in the vanilla. Gradually stir in the powdered sugar. Pipe onto cake. Sprinkle with crushed candy canes.
Nutrition
Calories: 621kcal | Carbohydrates: 73g | Protein: 6g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 102mg | Sodium: 464mg | Potassium: 202mg | Fiber: 1g | Sugar: 55g | Vitamin A: 455IU | Vitamin C: 0.3mg | Calcium: 134mg | Iron: 2.7mg