Name: Chocolate Peppermint Bundt Cake
Prep time: 20 s
Cook time: 45 s
Total time: 95 s
Yield: 12
Ingredients: 1 1/3 cups NESTLÉ® TOLL HOUSE® Dark Chocolate Morselsdivided; 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups granulated sugar; 3/4 cup (1 1/2 sticks) buttersoftened; 1 tablespoon vanilla extract; 4 large eggs; 1 1/4 cups NESTLÉ® CARNATION® Evaporated Milkdivided; 1 package (8 ounces) NESTLÉ® TOLL HOUSE® Peppermint Hot Cocoa Morsels & More®divided; 2 cups powdered sugar

Make It

Step 1

Preheat oven to 350º F. Grease 12-cup Bundt pan.

Step 2

Microwave 1 cup morsels in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.

Step 3

Combine flour, baking soda, and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Beat flour mixture into creamed mixture alternately with 1 cup evaporated milk. Stir in 1 cup Morsels & More®. Pour batter into prepared Bundt pan.

Step 4

Bake for 40 to 45 minutes or until wooden pick inserted in cake comes out clean. Cool for 10 minutes; invert cake onto wire rack to cool completely. Transfer cake to serving platter.

Step 5

Microwave remaining 1/3 cup morsels in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.

Step 6

Place powdered sugar in medium bowl; use a whisk to stir in remaining ¼ cup evaporated milk, followed by melted chocolate. Stir until blended. If necessary, add more powdered sugar to create a thicker icing. Spoon chocolate glaze over top of cake. Top with remaining Morsels & More®. Let stand until glaze is firm.