Dark Chocolate Peppermint Bundt Cake

• Vegetarian

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 Box Chocolate pudding mix, instant
  • 1 Box Devil's food cake mix
  • 1 cup Nestle toll house white chocolate chip morsels
  • 1/2 cup Powdered sugar
  • 1 cup Semi-sweet chocolate chips
  • 1 White chocolate chips

• Oils & Vinegars

  • 1 cup Vegetable oil

• Drinks

  • 1/2 cup International delight peppermint mocha coffee creamer

• Dairy

  • 1 cup Sour cream

• Desserts

  • 1 Peppermints* (optional

• Liquids

  • 1/2 cup Water

Found on thekolbcorner.com

Description

Ingredients

• 1 Box Devils Food Cake Mix
• 1 Box Instant Chocolate Pudding Mix
• 1 cup Sour Cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup water
• 1 cup semi sweet chocolate chips
• 1 cup Nestle Toll House White Chocolate Chip Morsels (they melt the best)
• 1/2 cup International Delight Peppermint Mocha Coffee Creamer
• 1/2 cup powdered sugar (sifted)
• Crushed peppermints* (optional)
• Extra White Chocolate Chips (optional)

Directions

• Preheat oven to 350 degrees and liberally grease a fluted pan In a large bowl cream together cake mix, pudding mix, sour cream, water, and oil until smooth. Beat in eggs one at a time until well incorporated. Stir in chocolate chips Pour batter into prepared pan, and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for several hours before removing.
• In a small stock pot, melt white chocolate chips over low heat. Stir in International Delight Peppermint Mocha Coffee Creamer, and whisk until well combined. Remove pot from heat and whisk in sifted powdered sugar, stirring well until sugar is completely mixed in. Let the glaze thicken some as it cools before spooning over cooled cake. *Optional-top glazed cake with crushed peppermints and white chocolate chips