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Peppermint Truffle Chocolate Cake

1 cup semi-sweet chocolate chips
23 cup sweetened condensed milk
12 teaspoon peppermint extract
1 (18 1/4 ounce) package devil's food cake mix with pudding
8 ounces light sour cream
13 cup oil
3 eggs
34 cup powdered sugar
1 12 ounces cream cheese, softened
1 -2 tablespoon milk
6 hard peppermint candies, finely crushed


Combine filling ingredients in medium microwave safe bowl. Microwave on high for 30 seconds or until melted and smooth. Set aside. Combine all cake ingredients and beat until smooth. Spoon into greased and floured 12 cup bundt pan. Drop spoonfuls of the filling over the batter, taking care to keep the filling away from the sides of the pan. Bake at 350 for 35 to 45 minutes or until done via toothpick test. Cool in pan for 10 minutes, invert onto wire rack and cool for about an hour. In medium bowl combine the glaze ingredients and beat with wire whisk until smooth. Add additional milk until desired drizzling consistency. Sprinkle with the crushed peppermint candies. Store in refrigerator.

Source: www.food.com