My Aqua Group had our fun Christmas party this past week.
I made a Chocolate Peppermint Bundt cake with my Wilton Pine Forest Bundt Cake Pan. It was a big hit. I used cream cheese frosting on it to resemble snowy mountaintops. If you've ever made the chocolate cake from a cake mix that has sour cream and chocolate chips in it, it's similar, but has peppermint chips instead of chocolate chips.
These are what I used....the peppermint bark chips for inside the cake and the peppermint chocolate baking confetti for decorating the frosting. However, peppermint bark mix-ins are hard to find. I want to make loaves for neighbors and had to resort to buying the peppermint bark squares and I'll chop them up. I have enough of the confetti leftover.
On the left side is a Fitz and Floyd front and back of the teapot. The teapot is such a detailed work of art! Bottom left is my snowcapped pine forest cake. Top right is a Tea Holiday Tea Collection from Mary of six different delicious teas of ten each that will keep me happy all winter. Thank you so much, Mary! I had Candy Cane Chai tea for my first selection, and so perfect with the cake. The next pictures are of my favorite Johnson Bros Merry Christmas pattern.
Yield: 1 bundt cake or 2 loaf cakes
Chocolate Peppermint Bundt Cake
This is a tasty chocolate cake to serve during Christmastime.
Ingredients
- Baking Spray, oil or butter to grease pan or use Homemade Cake Release (see NOTE)
- Cake:
- 1 box chocolate cake mix (15.25 ounce)
- 1 small box chocolate instant pudding mix
- 1 cup sour cream room temp.
- 4 large eggs room temp.
- 1/3 cup oil
- 1/2 cup coffee (not hot) or water + 1/2 teaspoon espresso powder
- 1 teaspoon vanilla
- 1 cup peppermint bark mix-ins (or mini chocolate chips)
- Glaze:
- 2 ounces cream cheese room temp.
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla
- 2 tablespoons milk
- sprinkles optional
Instructions
- Preheat oven to 350 degrees. Arrange oven rack to lower central portion.
- Prepare bundt pan by using Baker's Joy or Homemade Cake Release (see NOTE), or grease 2, 8" x 4" metal loaf pans. (You can use baking spray. You can also line pan with parchment for easy removal for the loaf pans.)
- Cake
- In large mixing bowl, combine cake mix and pudding mix. In large liquid measuring cup or small bowl stir together: Sour Cream, Eggs, Oil. Coffee and vanilla.
- Add the wet ingredients to the dry and mix until just combined. Stir in the chocolate chips or peppermint bark chips.
- Pour into prepared pan.
- Bake for 40-45 minutes for the loaf pans, and around 50 minutes for the bundt cake, or until toothpick in the center comes out clean
- Let cool in pan about 5-10 minutes before turning out onto a cooling rack.
- Glaze
- Use mixer to smooth cream cheese until there are no lumps. Add powdered sugar, vanilla and milk*. Mix until smooth. (*For thicker or thinner texture you can adjust the amount of milk.)
- Once the cake or loaves are almost cool, drizzle on the glaze and sprinkle with decorative sprinkles if desired.
- Keeps for several days in refrigerator. You can loosely cover once the cake is completely cool and the glaze has set.
Notes
Homemade Cake Release:
Mix 1/2 cup flour, 1/2 cup vegetable oil, and 1/2 cup shortening together until smooth. I used an electric mixer. Use a pastry brush to get into all the crevices in a bundt pan. The mix keeps in airtight container in the pantry for 3 months or in the fridge for 6 months. I label and date the container.
My Baker's Joy would always get clogged up and it was frustrating; no more frustration with this!
I made some more of my Artisan Bread and I had found a video on YouTube on how to make this Christmas tree design by scoring it with a razor blade into eight sections and then using scissors for the sides of the trees I told my son, Mike, about it, and he tried it out. It looks so pretty, doesn't it?
Thank you for your visit! xo
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