Peppermint Mocha Bundt Cake

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 2 tsp Baking soda
  • 1/3 cup Cocoa powder, unsweetened
  • 2 1/2 cups Confectioners' sugar
  • 2 2/3 cup Flour
  • 1 Food coloring, red
  • 1 tsp Salt
  • 6 oz Semi-sweet chocolate
  • 1 cup Sugar
  • 2 tsp Vanilla extract

• Drinks

  • 1 3/8 cup International delight peppermint mocha coffee creamer

• Dairy

  • 1 1/4 cup Butter
  • 8 oz Cream cheese
  • 1/2 cup Sour cream

• Desserts

  • 1 Peppermint

Found on bunsenburnerbakery.com

Description

Ingredients

• 1 cup butter
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 cup International Delight® Peppermint Mocha Coffee Creamer
• 2 2/3 cup flour
• 1 cup sugar
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 3 eggs
• 1/2 cup sour cream
• 2 teaspoons vanilla extract
• 8 ounces cream cheese, softened
• 1/4 cup butter, softened
• 2 1/2 cups confectioners sugar
• 4 tablespoons International Delight® Peppermint Mocha Coffee Creamer
• red food coloring (optional)
• 6 ounces semi-sweet chocolate, chopped
• 1/8 cup International Delight® Peppermint Mocha Coffee Creamer
• peppermint sprinkles (optional)

Directions

• Preheat the oven to 350 °F.  Grease and flour a 12-cup bundt pan.Melt the butter in the microwave in one minute intervals, stirring after each.  Whisk in the cocoa powder and salt.  Pour in the Peppermint Mocha coffee creamer, whisking until all ingredients are combined.Add the flour, sugar, and baking soda to the butter mixture.  Slowly fold in the dry ingredients using a rubber spatula.  The resulting batter will be quite thick and a bit difficult to mix.  Add in the eggs, one at a time, mixing completely after each addition.  Spoon in the sour cream and vanilla extract, stirring until smooth.Pour the batter into the prepared pan and bake until a tester inserted into the center of the cake comes out with a moist crumb; about 50 minutes.  Allow the cake to cool in the pan for 15 minutes before inverting onto a cake rack and cooling completely.While the cake cools, prepare the peppermint cream cheese frosting.  Combine the cream cheese and butter in the bowl of a mixer fitted with the paddle attachment.  Beat together until light and fluffy, about 5 minutes.  Slowly add in the powdered sugar, continuing to mix until completely combined.  Slowly pour in the Peppermint Mocha coffee creamer and two or three drops of red food coloring and beat on medium-high speed for 2 to 3 minutes. Spread the frosting over the top and partially down the sides of the bundt cake.  Refrigerate to set the frosting.Combine the chopped chocolate and Peppermint Mocha coffee creamer in a small, microwave safe bowl.  Microwave in 30 second increments at 50% power, stirring frequently, until the chocolate is fully melted and smooth.  Add the melted chocolate mixture to a plastic sandwich bag.  Snip off the corner of the bag and drizzle the chocolate over the cake.  Cover with peppermint sprinkles.Refrigerate the cake until ready to serve.