chocolate peppermint fudge cake

★★★★★ 1 Review
jeannepence avatar
By Jeanne Pence
from Milligan, NE

Looking for a way to use our leftover candy canes last year, I came up with this recipe combining two of my favorite flavors - chocolate and mint! This cake is very rich with strong chocolate and mint flavors, and very moist. Scrumptious for dessert served with whipped cream and hot coffee!

★★★★★ 1 Review
serves 12

Ingredients For chocolate peppermint fudge cake

  • 1 box
    betty crocker triple chocolate cake mix, divided
  • 4
    eggs
  • 1/2 c
    oil
  • 3/4 c
    water
  • 1 Tbsp
    peppermint extract
  • 1 pkg
    jell-o instant chocolate pudding mix
  • 1/2 c
    sour cream
  • 6 oz
    semi-sweet chocolate chips
  • 6
    crushed candy canes

How To Make chocolate peppermint fudge cake

  • 1
    Set 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.
  • 2
    Toss 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.
  • 3
    Bake 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.
  • 4
    Crush 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!

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