This is the 4th time I’ve made this cake this month. I gave away the other three and decided that we needed one to try to!
It’s a cake recipe that I’ve been working on over the year and I think I’ve got it dialed in. The original recipe is here. This one looks so pretty for Christmas that I had to share the recipe again.
1 chocolate fudge cake mix
1 small box chocolate instant pudding mix
1/2 cup oil
1 cup International Delight Peppermint Mocha Coffee Creamer (for my non coffee and non caffeine friends – this coffee creamer does not contain any coffee or caffeine, it is all just flavoring)
GLAZE AND TOPPING
2 – 3 cups powdered sugar
2 – 4 tablespoons peppermint mocha coffee creamer
crushed candy canes or peppermint candies
1 For the cake, preheat oven to 325. Spray bundt pan with cooking spray for baking.
2 Combine all cake ingredients and beat on medium for 3 – 5 minutes. Pour into prepared pan.
3 Bake 45 – 60 minutes or until toothpick inserted in deepest part of cake comes out clean. Cool 10 – 15 minutes in pan before removing to serving platter to cool completely.
4 For the glaze, whisk together powdered sugar and coffee creamer until you have a nice thick, but still pourable glaze. Drizzle over cake and sprinkled with crushed peppermints.