Peppermint Mocha Cake
Rich, chocolate espresso cake, creamy mint glaze and crushed candy canes
- 1 15.25 oz chocolate cake mix with pudding
- 1/4 cup espresso instant coffee
- 3 eggs
- 1 1/2 cup milk
- 1/2 cup vegetable oil
- 1 16 oz cream cheese frosting
- 1/8 tsp mint extract
- 1 large candy cane, crushed (place in Ziplock and smash until crushed)
Preheat oven to 325 degrees for a greased bundt pan.
Mix together cake ingredients. Pour into greased bundt pan and bake for 40-45 minutes.
Remove from oven and let rest until bundt pan is cool to the touch.
Turn upside down and remove cake.
Heat cream cheese frosting container in microwave for 20 seconds, until just softened, but not liquid. Add mint extract and stir well.
Pour frosting over prepared cake. Top with crushed candy canes.