CHOCOLATE PEPPERMINT BUNDT CAKE

http://fabulesslyfrugal.com/chocolate-peppermint-bundt-cake-recipe/

CHOCOLATE PEPPERMINT BUNDT CAKE

Loved, loved this!  Wanted all Christmas season to make it.  Ended up making it the night of Alamo Bowl (Ducks January 2, 2016).  We were having a party at Lisa & Kyle's.  Mom & Dad and Justin's family were all there.  It was so good wish I would have made it just for our family so we would have had left overs :-)

Ingredients

• cocoa powder and butter for pan
• 1 box Duncan Hines Devil's Food Cake Mix
• 1 small box instant chocolate pudding mix (3.9 ounces)
• 4 eggs
• 1 cup full fat sour cream
• 1 cup vegetable oil
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon certified pure peppermint essential oil or 2 teaspoons peppermint extract
• 1 cup dark chocolate chips, roughly chopped
Glaze
• 1/2 cup dark chocolate chips (3 1/2 ounces)
• 1/2 tablespoon butter (not sure this is needed - was runnier than normal)
• 1/2 cup heavy cream
• 1 to 2 drops certified pure peppermint essential oil or 1/2 teaspoon peppermint extract
• 2 candy canes, crushed

Instructions

1. Preheat oven to 350 degrees. Thoroughly butter the inside of a bundt pan, then dust to coat with cocoa powder. Tap and shake out excess powder.
2. Dump the dry cake mix and dry pudding mix into the bowl of a stand mixer. In a medium bowl, whisk together the eggs, sour cream, oil, milk, vanilla, and peppermint until smooth. With the stand mixer running, add the liquid ingredients to the dry mixes and beat until combined. Scrape down sides of bowl and beat for 2 minutes on medium high speed. Add chocolate chips and stir until combined. Pour batter into prepared bundt pan and bake for 45-55 minutes, until an inserted skewer comes out with moist crumbs attached.
3. For the glaze, place the chocolate chips and butter in a bowl. Heat the cream until hot and bubbly, then pour it over the chocolate chips. Let sit for a few minutes while the chocolate melts, then add the peppermint and whisk until smooth. Set aside.
4. When the cake is done baking, let cool until just warm, about 15-20 minutes. Then invert onto a paper towel on a cooling rack. Let cool completely, then place on a serving platter. Glaze the cake by gently brushing glaze over the top, then spoon or pour glaze over and let it drip down the sides. If the glaze has thickened too much, heat for a few seconds to loosen. Let glaze set on the cake for a few minutes, then sprinkle with crushed candy canes.
5. Serve with whipped cream or vanilla ice cream.