Prep time: 10 minutes, Bake for 55 minutes
Yield: 12 Servings
1 package chocolate cake mix 18.25 Ounce Size
1 package Instant Pudding Mix ( 3.8 Ounce Size)
1 Cup Sour Cream
1 Cup Vegetable Oil
1/2 Cup Warm Strong Coffee
4 Whole Eggs ( beaten)
1 Cup semisweet chocolate chips
In a large bowl combine the cake mix, pudding mix, sour cream, vegetable oil, coffee and eggs. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Stir in the chocolate chips.
Pour into a greased and floured 10-inch ( 3 quart) bundt pan.
Bake at 350 for 55-60 minutes or until toothpick inserted in the center comes out clean.
Cool for 15 minutes before removing from pan. Remove from pan, cool on wire rack. Drizzle with chocolate glaze, allowing glaze to drip down sides. Immediately sprinkle with crushed peppermint candies.
1/2 cup butter
5 TBS unsweetened Cocoa Powder
2 Cups Powdered Sugar
2 tsp Vanilla Extract
3 TBS Milk
In a medium saucepan over medium heat, melt the butter. Stir in the cocoa, and vanilla.
Heat to a boil stirring constantly. Remove from heat and stir in the powdered sugar. Mixture will be thick. Slowly add the milk 1 TBS at a time until it has a spreadable consistency.
Drizzle over bundt cake .