I love how on the day that Starbucks starts selling their Christmas drinks out of their infamous red coffee cups, my Twitter and Face Book light up with messages. Everyone loooooves the Peppermint Mocha. So, we should have it in a cake, right? It tastes a lot like a Girl Scout Thin Mint if I’m being honest…chocolate and peppermint… Christmas perfection.
1 box of chocolate cake mix
2 small boxes of instant chocolate pudding
1/2 cup of veggie oil
1 1/4 cups water
1 cup mint chocolate chips (or regular if you can’t find them)
4 teaspoons peppermint extract, divided
1 can of Vanilla frosting
1 cup Peppermint crunch, divided
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in chocolate chips and 2 teaspoons of peppermint extract. Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
To make the frosting, add remaining 2 teaspoons of Peppermint extract to vanilla frosting along with 1/2 cup Peppermint Crunch. Frost cooled cake and then garnish with remaining Peppermint Crunch.
Super simple and very festive! You don’t have to use the mint chocolate chips but I just looooove them! During the holiday season, you’ll find them alongside the chocolate chips. This cake will get you in the Jingle Bells mood in no time.
4 weeks until Christmas!