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mint-chocolate-cake-recipe, bundt

Chocolate Mint Bundt Cake

Kara
Extra moist chocolate mint bundt cake drizzled with melted white chocolate and Andes mints. A perfect cake for Christmas!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 2 hours 50 minutes
Course Dessert: Cakes and Cupcakes
Cuisine American
Servings 14 servings
Calories 369 kcal

Ingredients
  

  • 15.25 oz box chocolate cake mix I use Duncan Hines
  • 4 eggs
  • 1 cup light sour cream Regular and fat free also work.
  • ½ cup water
  • 3.4 oz box instant chocolate pudding
  • ½ cup oil
  • 1 tsp peppermint extract
  • 1 cup semi sweet chocolate chips
  • 3 Tbsp white chocolate chips
  • 1 tsp of vegetable oil more or less
  • 12 Andes mints

Instructions
 

  • Combine cake mix, eggs, sour cream, water, pudding, oil, and peppermint extract in a large bowl. Beat till well mixed. Stir in chocolate chips.
  • Pour batter into a  well greased and floured bundt cake pan. Bake at 350 for about 45-50 minutes.
  • Cool for 5-10 minutes in pan, then dump out onto a cooling rack. Cool completely.
  • Melt white chips with the oil. Add enough oil that it is runny enough to drizzle. Drizzle over the cake.
  • Melt Andes mints in the microwave at half power. Stir till creamy, then drizzle over the white chocolate.

Notes

-You can use more or less chocolate for the topping. Whatever works for you.

Nutrition

Serving: 1gCalories: 369kcalCarbohydrates: 39gProtein: 5gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.05gCholesterol: 54mgSodium: 390mgPotassium: 253mgFiber: 2gSugar: 24gVitamin A: 130IUVitamin C: 0.2mgCalcium: 92mgIron: 3mg
Keyword chocolate mint bundt cake
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