Chocolate Cake Topped with Peppermint Snow
chocolate chip cake with icing loaded with chopped peppermint bark makes a festive holiday dessert
Equipment
- Bundt pan
Ingredients
- 1 box chocolate cake mix
- 4 large eggs at room temperature
- 8 Tbsp unsalted butter, melted
- 1/2 cup buttermilk
- 1 box chocolate pudding
- 1 cup white chocolate chips
- 1 cup milk chocolate chips
Peppermint Snow Icing
- 8 oz. whipped cream cheese, softened
- 1 1/2 cup powdered sugar
- 4 Tbsp unsalted butter, softened
- 1 tsp peppermint extract*
- 8 squares peppermint bark, about 3/4 cup, chopped
Instructions
- Combine cake mix, eggs, pudding mix, butter, buttermilk in a stand mixer or mixing bowl and beat for 2 minutes on medium. Batter will be thick.
- Gently stir in chocolate chips
- Spray bundt pan with Baker's Joy or cooking oil spray and spoon batter in, making an even layer
- Bake in a preheated oven according to cake mix box directions until a tester comes out clean, 35-45 minutes, depending on oven and other variables. Check often near the end of cooking time, and do not overbake. {I baked mine for 40 minutes}
- Let cake cool for 30-45 minutes, then turn out onto a plate
Peppermint Snow Icing
- Combine butter and cream cheese, mixing well to blend
- Add peppermint extract {use 1/2 tsp for a less peppermint taste or substitute vanilla if preferred}
- Add powdered sugar, 1/2 cup at a time, and mix.
- Spread frosting in a thick layer over the top of cooled cake and part way down the sides. Sprinkle with chopped peppermint bark or peppermint candies
Notes
This is a very dense cake, you can add 1 cup of sour cream to lighten it up if desired.
*Reduce peppermint extract amount if desired or substitute vanilla for a less minty flavor