Easy Chocolate Peppermint Loaf Cake
This time-saving recipe for a Chocolate Peppermint Loaf starts with a chocolate cake mix but produces a loaf you'd be proud to give and happy to receive. The addition of pudding mix and sour cream help create a moist and rich cake and the peppermint makes it perfect for the holidays.
- 1 (16.5 ounce) box devil's food cake mix
- 1 (3.5 ounce) box chocolate instant pudding mix
- 1/2 cup sour cream
- 3/4 cup vegetable oil
- 4 eggs
- 1/2 cup water
- 1/3 cup milk
- 2 teaspoons peppermint extract
- 1 1/2 cups mini semi-sweet chocolate chips, about 9 ounces
- 1/3 cup powdered sugar
- 1 1/4 teaspoons water
- 12 to 16 peppermint candies, chopped
Preparation time 10mins
Cooking time 75mins
Adapted from cooking.com
Preheat oven to 350 degrees F (325 degrees F for dark or nonstick pans and 2-3 minute longer baking times). Grease and lightly flour mini loaf pans.
In a large bowl, blend together mixes, sour cream, oil, eggs, water, milk and extract at low speed for 30 seconds. Continue mixing at medium speed for 1-2 minutes. Stir in chocolate chips. Pour batter into pans and bake for 30-35 minutes for mini loaves (40-50 minutes for full-sized loaf) or until top springs back to touch and toothpick inserted in center comes out clean. Cool completely before removing from pan.
In a small bowl, stir together sugar and 1 teaspoon water. Add a few drops of water at a time to reach desired consistency. Drizzle over cooled cakes and top with candy pieces.
Tip: Mini chocolate chips will distribute throughout the cake and create a more uniform chocolaty texture. If using regular chocolate chips, toss them with a teaspoon of flour before incorporating to help keep them from sinking to the bottom of the pan.
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