Andes Mint Chocolate Bundt Cake
Description
This cake is moist and tender and is extra delicious served warm. Serve it for St. Patrick's Day with mint chocolate chip ice cream. Color the melted white chocolate with a little green food coloring to make it more festive.
Ingredients
1 Devil's Food cake mix
1 small box instant chocolate pudding
4 eggs
¾ c. water
¾ c. canola oil
1 c. sour cream
1 t. vanilla
1 generous cup Andes Mint chips or chopped Andes Mints
extra mints, for garnish
1 square white chocolate almond bark, optional
Directions
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Preheat oven to 350 degrees. Grease a bundt pan.
In a large mixing bowl, beat eggs until frothy; add oil and water; mix until well blended. Add cake mix, sour cream and vanilla; beat until well blended. Add pudding mix; mix until well combined. Fold in mints. The batter will be thick.
Spoon batter into the prepared bundt pan.
Bake 45-50 minutes or until wooden toothpick comes out clean.
Test center with toothpick, it will come out clean when the cake is done.
Cool bundt in the freezer so that the cake will come out much easier. Take the cake out of the freezer is still slightly warm.
Run a butter knife around all of the edges and invert onto a large plate or cake stand.
In a double broiler or in the microwave, melt the remaining cup or so of mint chips and drizzle over cake. Repeat with the square of white almond bark if using.
If wanting to serve warm with chocolate sauce, if desired. Warm each slice in the microwave for 15-20 seconds.
12 servings.