Holiday Tree Cake for Gifts From The Kitchen at #SundaySupper

Posted on November 10, 2012 by Noshing with the Nolands

I can’t even remember where we got this pan from. If it was one of my lovely friends and you are reading this please volunteer that you gave it to me or Ken. It seems like we have had it a very long time anyway. Ken has made this a quite a few times now and it is very good. Ken came up with this idea for me to make it for #SundaySupper.

I am always coming up with recipes as you know if you follow along with the blog. I am also to the philosophy if it ain’t broke don’t fix it. This is the case with this recipe. It came with the bundt pan and it is delicious. So thank you Nordic Ware for this recipe. It makes and easy and moist cake with a delicious Mint Chocolate Sauce. There is a pretty pink swirl of peppermint inside the cake too! A wonderful combination of flavors for the holidays.

I think this would make a divine gift. It gives you a chance to use the bundt pan more too! I would be thrilled to receive something that looks like you have slaved forever on and is actually quite easy as you use a cake mix. The addition of the sour cream makes it rich and moist. I hope you enjoy this recipe and it would work great in any bundt pan.

So simple and pretty!

Snowy Tree Tops

Served with a warm Mint Chocolate Sauce, Oh My!

All Wrapped Up and Ready To Go!

5.0 from 2 reviews

Holiday Tree Cake

Author: Tara Noland

Recipe type: Dessert

Prep time: 30 mins

Cook time: 50 mins

Total time: 1 hour 20 mins

Serves: 8-12

A delicious holiday cake that anyone would be thrilled with as a gift.

Ingredients

Cake

1 pkg. white cake mix
4 eggs
1 cup water
¾ cup sour cream
¼ cup oil
½ tsp. peppermint extract
4 drops food coloring

Sauce

12 oz. can light evaporated milk
12 oz. semisweet chocolate chips
⅓ cup sugar
1 Tbsp. butter
¾ tsp. peppermint extract
Colored icing tubes for decorating
Icing sugar

Instructions

Cake
Preheat oven to 350F. Lightly grease and flour a bundt pan.
In a large bowl of a standup mixer with a paddle attachment add cake mix, eggs, water, sour cream and oil; blend on low speed for 30 seconds, until moistened, scraping down the bowl. Turn up to medium speed and mix for 2 minutes. Remove one cup of batter and set aside.
Pour the remaining batter into the prepared bundt pan. Take the reserved one cup of batter and add the red food coloring and peppermint extract. Stir well to combine. Drop by spoonfuls over top of the batter in the bundt pan and with a knife swirl.
Bake for 45-50 min. until cake springs back or cake tester comes out clean. Cool 10 min. in pan and then turn onto a serving plate.
Sauce
In a medium saucepan mix together the milk, chocolate and sugar over medium heat stirring constantly until it begins to boil. Remove from heat and add butter and peppermint extract.
Decorate the cake as you would like to. I just piped on little red dots with tube icing for ornaments and sprinkled it with icing sugar.
Serve the cake with the warm chocolate mint sauce.

WordPress Recipe Plugin by EasyRecipe

Now check out all these other ideas for Gifts From the Kitchen!

Breads / Breakfast

Pumpkin Biscoff Bread – Dinners, Dishes, and Dessert
All-in-One Beer Bread Kit – girlichef
Banana Coconut Coffee Cake with Macadamia Nut Streusel – The Lovely Pantry
Pancake Mix With Apple Cider Syrup and Candied Walnuts – Tora’s Real Food
Cranberry Hootycreeks – Baker Street

Condiments / Ingredients

Apple Butter – Hezzi D’s Books and Cooks
Cranberry Strawberry Jam – The Meltaways
Herb Vinegars – Cindy’s Recipes and Writings
Harissa – The Wimpy Vegetarian
Homemade Vanilla Extract – Flour on my Face
Homemade Cherry Extract – Cravings of a Lunatic
Nutella Powder – I Run For Wine
Apricot Pineapple Rum Sauce – Vintage Kitchen Notes
Spiced Cranberry Apricot Almond Chutney – Sue’s Nutrition Buzz
Pumpkin Butter – Family Foodie

Soup and Snacks

A Soup For You – Momma’s Meals
Maple Nut Granola - Girl in the Little Red Kitchen
Sweet and Spicy Curried Nuts – Soni’s Food for Thought
Roasted Spiced Nuts – Mrs Mama Hen
Sweet and Spicy Pecans – Supper For a Steal
Maple Pumpkin Spice Granola Bars – Cupcakes and Kale Chips
Orange Spiced Chickpeas – Home Cooking Memories
Turtle Pretzels – The Messy Baker

Sweets

Rocky Road Candy – Magnolia Days
Dairyfree Vegan Caramels – Galactosemia in PDX
Peanut Butter Cookies in a Jar – Mama’s Blissful Bites
M&M Cookies in a Jar – Damn Delicious
Monster Cookie Mix in a Jar – What Smells So Good?
Chocolate Chip Cookie Biscotti – Meal Planning Magic
Snickerdoodle Snack Mix – Pippi’s in the Kitchen Again
Butter and Jam Thumbprint Cookies – Crispy Bits & Burnt Ends
Peppermint Stick Cookie Truffles - The Weekend Gourmet
Nutella Truffles – Small Wallet Big Appetite
Peanut Cajetas (Peanut Fudge) – Basic and Delicious
Cookie Cutter Fudge – Chocolate Moosey
Pumpkin Roll – Shockingly Delicious
Homemade Chocolates – My Trials in the Kitchen
Hot Chocolate on a Stick – Juanita’s Cocina
Chocolate Toffee “Crack” – Ruffles and Truffles
Holiday Tree Cake – Noshing with the Nolands
Salted Caramel Cookies – Mama Mommy Mom
Fruit and Nut Cookies – In the Kitchen with Audrey

Drinks

Applepie Moonshine - My Catholic Kitchen
Holiday Spiced Mocha - Daily Dish Recipes
Homemade Peppermint Mocha Mix - In the Kitchen with KP
Homemade Kahlua - That Skinny Chick Can Bake

Please join on us on Twitter throughout the day during #SundaySupper on November 11. In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

We’d also love to feature your own posts for Gifts From the Kitchen on our #SundaySupper Pinterest board to share them with all of our followers, too.