Chocolate Peppermint Loaf Cake

By KeyIngredient

Ingredients

• For Cake:
• 1 box (16.5 ounces) devil's food cake mix
• 1 box (3.5 ounces) 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 (9 ounces) mini semi-sweet chocolate chips
• For Topping:
• 1/3 cup powdered sugar
• 1 1/4 teaspoons water
• 12 to 16 peppermint candies, chopped

Details

Servings 16
Preparation time 10mins
Cooking time 75mins

Preparation

Step 1

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.
For Cake:
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.
For Topping:
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.