1 Cup semi sweet chocolate chips
2/3 Cup sweetened condensed milk
1/2 tsp peppermint extract
1 Box (1 lb 2.25 ounces) devil's food cake mix with pudding
8 ounces fat free sour cream
1/3 Cup vegetable oil
3/4 Cup powdered Sugar
1 1/2 ounce cream cheese, softened
1 to 2 TB milk
6 hard peppermint candies, crushed
Heat oven to 350 degrees F.
Grease and flour a 12 Cup Bundt pan.
In a medium microwavable bowl, microwave filling ingredients on high 30 seconds. Stir until smooth. (if necessare microwave an additional 10 to 20 seconds) Set aside.
In a large mixer bowl, mix cake ingredients with mixer on low speed until combined; beat 2 minutes on medium speed. Spoon batter evenly into prepared pan. Drop spoonfuls of filling over batter, keeping filling away from the sides of the pan.
Bake 35 to 45 minutes or until a toothpick inserted near the center comes out clean and edge begins to pull away from side of pan. Cool in pan on wire rack 10 minutes. Place wire rack upside down over pan; turn rack and pan over. Remove pan. cool 1 hour. (center of cake may sink slightly)
In a medium bowl, beat powdered sugar, ceram cheese and 1 Tb milk until smooth, add more milk if needed. Drizzle icing over cake. Sprinkle with crushed candies.
Not a NESTLÉ®-tested recipe.