Chocolate Peppermint Fudge Cake
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- 1 box
- betty crocker triple chocolate cake mix, divided
- 1/2 c
- 3/4 c
- 1 Tbsp
- peppermint extract
- 1 pkg
- jell-o instant chocolate pudding mix
- 1/2 c
- sour cream
- 6 oz
- semi-sweet chocolate chips
- crushed candy canes
1Set aside 2 tbsp. cake mix in separate small bowl. Mix together on low speed until blended the remaining cake mix, eggs, oil, water, extract, pudding mix, and sour cream. Blend for 2 minutes on medium speed, scraping down sides.
2Toss the semi-sweet chips with the reserved dry cake mix until covered; then fold into batter by hand with spatula (this keeps them suspended in batter rather than sinking to bottom). Spray bundt-shaped cake pan with Baker's Joy OR grease and lightly flour - do not use oil.
3Bake at 350 degrees for 45-48 minutes or until toothpick inserted in center of ring comes out clean. Allow to cool in pan for 15 minutes, then turn onto wire cooling rack until no longer warm.
4Crush peppermint candy until much of it is fine powder and just a few small chunks remain (I used a food processor). Sift crushed candy over top of cooled cake, then sprinkle larger pieces over candy dust. Refreshing served for dessert with coffee!