CHOCOLATE-PEPPERMINT CAKE

Chocolate-Peppermint Cake image

Chocolate cake with just a touch of cooling mint is a refreshing combination that is perfect any time.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 50m

Yield 16

Number Of Ingredients 7

Ingredients

15 peppermint candies, crushed
1 package Betty Crocker™ Sweet Rewards™ reduced-fat devil's food cake mix
1 1/3 cups water
3 tablespoons vegetable oil
3 eggs
1/2 teaspoon peppermint extract
2/3 cup Betty Crocker™ Sweet Rewards™ reduced-fat chocolate ready-to-spread frosting

Steps:

Heat oven to 350°F. Grease 12-cup bundt cake pan; lightly flour.
Reserve 2 tablespoons crushed candies. Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed 1 minute, scraping bowl constantly. Beat in extract and remaining crushed candies. Pour into pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean and when top springs back when touched in center. Cool 10 minutes in pan. Remove from pan; cool completely on wire rack.
Microwave frosting in microwavable bowl on High 15 to 30 seconds or until melted and drizzling consistency; drizzle over cake. Sprinkle crushed candies over top of cake.

Nutrition Facts : Calories 215, Carbohydrate 40 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 310 mg