White Hot Chocolate Peppermint Bundt
A buttery pound cake transformed to a white hot chocolate and peppermint dream in the form of a bundt and just in time for the holidays!
Ingredients
- 1/2 cup butter softened more for pan
- 2 cups sugar
- 5 large eggs
- 3 cups flour more for pan
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup half and half cream
- 1 tsp. vanilla extract
- 2 tsp. peppermint extract
- 2-1.2 oz. 35 gm. pkgs. white hot chocolate mix
Icing
- 2 cups powdered sugar
- 1-1.2 oz 35 gm. pkg. white hot chocolate mix
- 1 tsp. meringue powder
- 3-4 Tbsp. half and half cream
- 1 tsp. peppermint extract optional
- 6 candy canes crushed
Instructions
- Preheat oven to 325F. Prepare a bundt pan by brushing with butter and flouring, set aside. In the bowl of a standup mixer cream the butter, add the sugar and continue to beat until fluffy. Add the eggs, one at a time and mix well after each addition. Add the vanilla and peppermint extracts.
- In a seperate large bowl whisk together the flour, baking powder, and salt. Add in the hot chocolate and mix well. Add to the butter mixture and alternate with the cream. Starting and ending with the flour. Pour into prepared pan. Bake for 1 hour or until cake tester comes out clean. Cool in pan for 10 min. and then remove to a cooling rack to completely cool.
- For the icing, mix together the powdered sugar with the hot chocolate mix and the meringue powder. Add in 3 Tbsp. cream and the peppermint extract if using. Beat with an electric blender adding in more cream to desired consistency. Whip the icing until slightly fluffy. Pour over the cooled cake and sprinkle the top with candy canes. Save extra crushed candy cane for the plate.
Tried this recipe?Let us know how it was!