Reduced Sugar Chocolate Bundt Cake With Peppermint Glaze Recipes

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CHOCOLATE BUNDT CAKE WITH PEPPERMINT GLAZE

I love making this just when the Christmas season starts - it totally gets me in the spirit of the holidays! (This actually tastes better the next day, in my opinion)

Provided by Daymented

Categories     Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 13



Chocolate Bundt Cake With Peppermint Glaze image

Steps:

  • Preheat oven to 350 degrees (175 degrees C).
  • Grease and flour a Bundt pan- mix the cocoa with the flour so it doesn't leave a white coating on the cake.
  • Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla.
  • Beat until smooth.
  • Stir in chocolate chips by hand.
  • Pour batter into prepared pan.
  • Bake for 1 hour- but check it after 55 minutes just in case.
  • Allow to cool.
  • In a medium bowl, mix powdered sugar with peppermint extract (to taste- adjust as necessary), then mix a few drops of hot water.
  • Stir stir stir.
  • If it's too thick, add another couple drops of water.
  • Drizzle over turned out cake.
  • Sprinkle with crushed candy canes, if you got`em.

2 tablespoons flour
1 teaspoon cocoa
1 (18 ounce) box devil's food cake mix
1 (4 ounce) box instant chocolate pudding mix
1 cup vegetable oil
4 eggs
1/2 cup hot water
1 cup sour cream
1 teaspoon vanilla extract
1 cup chocolate chips
1 1/2 cups powdered sugar
1/2 teaspoon peppermint extract or 1/2 teaspoon peppermint extract, to taste
2 tablespoons crushed candy canes (optional)

REDUCED-SUGAR CHOCOLATE BUNDT® CAKE WITH PEPPERMINT GLAZE

Nothing dresses up chocolate cake for the holidays quite like a simple white chocolate-peppermint glaze. If desired, sprinkle cake with peppermint candies.

Provided by In The Raw

Categories     In The Raw® Sweeteners

Time 1h55m

Yield 12

Number Of Ingredients 16



Reduced-Sugar Chocolate Bundt® Cake with Peppermint Glaze image

Steps:

  • Preheat oven to 350 degrees F. Liberally butter a 10-inch fluted tube pan (such as Bundt®). Place some sugar inside the pan and rotate to coat evenly. Shake out excess.
  • In a large bowl, whisk to combine sugar, stevia, flour, cocoa powder, salt, baking powder, and baking soda. Add coffee, sour cream, oil, eggs, and vanilla; whisk to combine.
  • Scrape batter into prepared pan and bake until a toothpick inserted into cake comes out clean or with moist crumbs attached, 50 to 60 minutes.
  • Let cake cool in pan for 10 minutes, then invert onto a rack, removing cake pan. Let cake cool completely.
  • In a small saucepan, bring cream to a boil. Take off heat, add white chocolate, cover, and let sit 5 minutes. Stir until smooth, then stir in peppermint extract. Let cool for 15 minutes.
  • Pour glaze over cake, letting it drip down the sides.

Nutrition Facts : Calories 434.8 calories, Carbohydrate 50.3 g, Cholesterol 48.2 mg, Fat 26 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 8.9 g, Sodium 244.8 mg, Sugar 27.6 g

Softened butter, for greasing pan
1 cup Sugar In The Raw®, plus more for sprinkling in cake pan
1 cup Stevia In The Raw®
2 cups all-purpose flour
¾ cup Dutch-process cocoa powder
1 teaspoon sea salt
¾ teaspoon baking powder
¼ teaspoon baking soda
1 cup strong brewed coffee
¾ cup sour cream
¾ cup vegetable oil
2 large eggs
1 teaspoon vanilla
¼ cup heavy cream
1 cup white chocolate chips
1 teaspoon peppermint extract

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