Chocolate Peppermint Bundt Cake
NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels
NESTLÉ® CARNATION® Evaporated Milk
- ●1 1/3 cups NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels, divided
- ●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) butter, softened
- ●1 tablespoon vanilla extract
- ●4 large eggs
- ●1 1/4 cups NESTLÉ® CARNATION® Evaporated Milk, divided
- ●1 package (8 ounces) NESTLÉ® TOLL HOUSE® Peppermint Hot Cocoa Morsels & More®, divided
- ●2 cups powdered sugar
Preheat oven to 350º F. Grease 12-cup Bundt pan.
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.
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.
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.
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.
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.
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