Sunday, December 11, 2011
Peppermint Bundt Cake
1 cup semisweet chocolate chips
2/3 cup sweetened condensed milk
1/2 teaspoon peppermint extract
1 box chocolate cake mix
8 ounce sour cream
1/3 cup oil
3/4 cup powdered sugar
1 1/2 ounces cream cheese (at room temp)
2 tablespoons milk
Crushed candy canes or peppermint candies ( Place in a zip lock bag, seal and crush with a hammer or other solid item).
Preheat oven to 350 degrees and grease a bundt pan. Microwave the filling ingredients for 30 seconds, stir and heat a bit more.
Combine all cake ingredients, beat for 2 minutes and add to the bundt pan. Spoon melted filling around the middle portion, staying away from the edges as much as possible. Bake for 35-45 minutes and cool completely.
Whisk icing ingredients together and drizzle over the cake. Sprinkle the crushed candies on top. Garnish with a silk flower.
This recipe is adapted from Pillsbury Classic Cookbooks dated November 2003.