Best Reduced Sugar Chocolate Bundt Cake With Peppermint Glaze Recipes

Chocolate Bundt Cake With Peppermint Glaze image

Provided by Daymented

Categories Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 13

2 tablespoons flour
1 teaspoon cocoa
1 (18 ounce) box devil's food cake mix
1 (4 ounce) box instant chocolate pudding mix
1 cup vegetable oil
4 eggs
1/2 cup hot water
1 cup sour cream
1 teaspoon vanilla extract
1 cup chocolate chips
1 1/2 cups powdered sugar
1/2 teaspoon peppermint extract or 1/2 teaspoon peppermint extract, to taste
2 tablespoons crushed candy canes (optional)

Steps:

Preheat oven to 350 degrees (175 degrees C).
Grease and flour a Bundt pan- mix the cocoa with the flour so it doesn't leave a white coating on the cake.
Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla.
Beat until smooth.
Stir in chocolate chips by hand.
Pour batter into prepared pan.
Bake for 1 hour- but check it after 55 minutes just in case.
Allow to cool.
In a medium bowl, mix powdered sugar with peppermint extract (to taste- adjust as necessary), then mix a few drops of hot water.
Stir stir stir.
If it's too thick, add another couple drops of water.
Drizzle over turned out cake.
Sprinkle with crushed candy canes, if you got`em.

Chocolate Peppermint Bundt Cake image

Provided by kimbearly

Categories Dessert

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) package devil's food cake mix
1/2 cup sugar
1 (4 ounce) package instant chocolate pudding mix
4 eggs
1/2 cup vegetable oil
1 (8 ounce) container sour cream
1 teaspoon peppermint extract
1 cup powdered sugar
1/2 cup coarsely crushed hard peppermint candy

Steps:

heavily grease and flour a 12 cup bundt pan.
set aside.
combine 1st seven ingredients in a large mixing bowl.
beat at low speed till just combined.
beat at high speed for 2 minutes.
pour batter into prepared bundt pan.
bake at 350 degrees for 50 minutes or till toothpick inserted in center comes out clean.
cool in pan on a wire rack for 15 minutes.
remove from pan and cool entirely on wire rack.
place on a serving platter when cool.
stir together powdered sugar and enough milk to make a dribbling glaze consistency.
drizzle glaze over cake and sprinkle with peppermint candies.