Peppermint Fluff Bundt Cake
Stuffed with holiday flavors, this cake not only tastes good but it looks good too!
Make This Recipe
- 1 Chocolate Fudge Cake Mix
- 1 ¼ cup water
- ½ cup vegetable oil
- 3 Eggland’s Best Eggs (large)
- ¾ cup butter, left out to come to room temperature
- 1 7 ounce jar marshmallow crème
- 1 ½ cup powdered sugar
- 1/2 teaspoon peppermint extract
- 3 drops red food coloring
- ¼ cup whipping cream
- 1/3 cupsemi-sweet chocolate chips
- ¼ cup Andes Peppermint Crunch Candies
Prepare 10” fluted Bundt pan by spraying with baking spray.
Prepare and bake cake according to directions on back of package.
Remove from oven and allow cake to cool for 10 minutes in the pan.
Then invert cake over plate and allow to cool completely.
While cake is cooling prepare filling and glaze.
In a large mixing bowl beat butter with an electric mixer on medium speed until smooth.
Add marshmallow crème, powdered sugar, peppermint extract and 3 drops of red food coloring.
Beat until smooth. Set aside.
In a small sauce pan, heat cream until just starting to steam. Do not boil.
Add chocolate chips and stir until smooth. Set aside.
To assemble cake. split cake in half horizontally and set aside the top.
Spread filling over the bottom half and then replace the top of the cake.
Drizzle glaze over top and let sit for 5 minutes.
Sprinkle with Andes Peppermint crunch candies.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Serving Size||1 serving|
|Saturated Fat||10 g|
|Dietary Fiber||1 g|