Chocolate Peppermint Bundt Cake

From: ladypit

On Dec 26, 2007

Very nice way to "fancy up" a plain cake mix. I used sugar free/fat free pudding and fat free sour cream (just because it's what I keep on hand). The dog took a bite out of it (She's ok. I know she's not supposed to have chocolate but she got just a little bit and we caught it!) so it wasn't the prettiest thing (I cut a much bigger part out of it where the dog bit!) but it was tasty and enjoyed.

From: Mysterygirl

On Aug 22, 2006

I had no problem with the moistness. I loved the chocolate and peppermint flavors. I don't like icings or glazes so I just served mine plain with some whipped cream to which I had added some peppermint extract and green food coloring. Tasted great.

From: Deb Redfield

On May 8, 2005

This recipe was very easy to prepare; cooking time was o.k. for my oven. I've had to tweak more than one G.P. recipe, as I did with this one. The cake texture was good, but could have been a bit more moist, as HeatherFeather mentioned. The glaze measurements per the recipe would have been too thin for my liking, so I added more powdered sugar, a tbsp. of butter, a pinch of salt and 1/2 tsp. of vanilla, and just enough milk to make a thicker, richer glaze.I don't care for thin glazes that run off the cake in a big puddle. The fambly liked the cake, and my husband even ate a piece of it for breakfast!

From: HeatherFeather

On Dec 10, 2004

This is a delicious cake that looks so pretty when baked with the candy cane sprinkles on top. My family devoured this cake. It has a rich chocolate flavor and just a hint of mint. Very tasty and very easy. I might even add a tiny bit more oil next time to make it ever more moist(personal preference), but it is still excellent as is.