Are you ready for another delicious dessert? I have been on this Peppermint and Chocolate kick lately and came up with this yummy Peppermint Fluff Bundt Cake!
Again this cake started with a plain old cake mix. Yes you can make amazing desserts with a cake mix!! Add some amazing filling and a simple chocolate ganache drizzle sprinkled with crushed peppermints an BAM!! an amazing dessert!!!
I had the great opportunity to work with Eggland’s Best Eggs again this year. Let me tell you a little bit about Eggland’s Best Eggs. Now did you know Eggland’s Best eggs are higher in vitamins & nutrients, and lower in saturated fat compared to ordinary eggs. Honestly I did not, so I am impressed that there are actually “better for you eggs” out there!! Just look at the stats for England’s Best eggs.
Compared to ordinary eggs, Eggland’s Best eggs contain:
o 10 times more Vitamin E
o 4 times more Vitamin D
o More than double the Omega-3
o 25% less saturated fat
o 3 times more Vitamin B12
o 38% more lutein
Eggland’s Best eggs also have 175mg of cholesterol, are gluten-free, and have zero trans fats. By using high-quality ingredients, like Eggland’s Best eggs, you and your guests are getting better taste, less saturated fat, and more vitamins. Indulge in some delicious desserts this holiday season, and use a more nutritious egg with Eggland’s Best.
I love the little red “EB” stamped on each egg too!! So cute!!!
You can follow Eggland’s Best at the following Social Hot Spots!!
o Eggland’s Best Website: http://bit.ly/zSp1Fu
o Eggland’s Best Facebook page: http://on.fb.me/WUT330
o Eggland’s Best Twitter page: http://bit.ly/Ze6Ksi
o Eggland’s Best Pinterest page: http://bit.ly/JGUBsj
Peppermint Fluff Bundt Cake
Ingredients
- 1 Chocolate Fudge Cake Mix
- 1 1/4 C Water
- 1/2 C Vegetable oil
- 3 Eggland’s Best Eggs
- Filling
- 3/4 C Butter left out to come to room temperature
- 1 7 oz jar marshmallow crème
- 1 1/2 C powdered sugar
- 1/2 t peppermint extract
- 3 drops red food coloring
- Glaze
- 1/4 C whipping cream
- 1/3 C semi-sweet chocolate chips
- 1/4 C Andes Peppermint Crunch Candies
Instructions
- Instructions: 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:
- Filling:
- 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.
- Glaze:
- In a small sauce pan, heat cream until just starting to steam. So not boil. Add chocolate chips and stir until smooth. Set aside.
- To assemble Cake:
- Split Cake in half horizontally. Set top of cake aside. Spread filling over bottom half of cake. Replace top of cake. Drizzle glaze over top of cake, let sit for 5 minutes the sprinkle with Andes Peppermint crunch candies.
