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Peppermint Fluff Bundt Cake

Laura Petersen
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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.