Frugal Foodie Mama: Peppermint Mocha Bundt Cake

Friday, December 14, 2012

Peppermint Mocha Bundt Cake

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I took a cue from one of my favorite holiday beverages from a certain Seattle based coffee chain for this festive, chocolaty bundt cake.  A peppermint mocha is hands down my absolute must-have caffeinated beverage once the temperatures drop and the those red cups make their appearance each holiday season.  Yes, I know I can get this special treat year round, but there is just something about it being served in those festive red cups!  Am I right here, folks? ;)
Peppermint Mocha Bundt Cake

by Frugal Foodie Mama
Prep Time: 10 minutes
Cook Time: 55 minutes
Ingredients (1 bundt cake)
    For the bundt cake
    • 1 box of Chocolate Fudge cake mix
    • 1 5.9 oz box of instant Chocolate Fudge pudding
    • 1/2 cup of sour cream
    • 1 egg
    • 1 cup of strongly brewed coffee (I used Starbucks Pike Place roast in mine.)
    • 1/4 cup of coffee liqueur (optional)
    • 1 cup of mint chocolate chips (I used the Nestle Toll House Winter Dark Chocolate & Mint Morsels. You could also use chopped Andes mints.)
    For the peppermint glaze
    • 1 1/2 cups powdered sugar
    • 2 tbsp milk
    • 1/4 tsp peppermint extract
    • Crushed candy canes, for garnish (optional)
    Instructions
    Preheat your oven to 350 degrees. Spray a bundt pan with cooking spray and then lightly flour the entire inside of the pan. Set aside.

    In a large bowl, beat together the cake mix, pudding mix, sour cream, egg, coffee, and coffee liqueur. Do this quick as the cake batter will thicken fairly quickly because of the instant pudding mix.
    Fold in your mint chocolate chips.

    Spread the batter evenly into your prepared bundt pan.

    Bake at 350 degrees for 50-55 minutes, until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the bundt pan for about an hour before turning it out onto your cake plate. I would suggest using a butter knife to make sure all the edges of the cake are loosened from the pan before turning it out.

    While the cake is cooling completely on your cake plate, whisk together the powdered sugar, milk, and peppermint extract until smooth. Once the cake is cooled, drizzle the peppermint glaze all over the cake. Sprinkle the crushed candy canes over the top of the cake.
    Enjoy!
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    Just slice and serve!  A seasonal red cup favorite in super moist chocolate cake form. ;)

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    7 comments :

    1. Oh my word! This looks so so great! Thanks for linking up!

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    2. This is a GREAT looking cake
      Unique combination of flavors - mocha and peppermint, I like that!!

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    3. yummo!! def giving this one a try! :-)

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    4. Oh my gosh, my mouth is watering. I love peppermint season! Thanks for sharing!

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    5. This is an amazing recipe This cake looks delicious. I have a link party called Wednesdays Adorned From Above Blog Hop and would love to have you share this with everyone. It runs from Wednesday through midnight Sunday. Here is the link to the party.
      http://www.adornedfromabove.com/2012/12/6-crafts-and-recipes-and-wednesdays.html
      Debi @ Adorned From Above

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    6. Have this in the oven now. The batter was more like dough and less like cake mix. I made exactly as your recipe said minus the kahlua. I was kind of surprised there's no oil in it since there's only one egg. Hopefully it turns out ok!

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    7. YUMMY! Pinned for future reference and drooling!

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