Andes Mint Chocolate Bundt Cake
When I have company over during strawberry season, my go-to cake is this, Company Chocolate Cake recipe I posted a few years ago on The Mother Huddle.
The cake is so tender and moist and wonderful any time of year but tastes especially delicious with strawberries and fresh whipped cream. I recently tried another variation on the cake and I am happy to report it is so good!
Instead of adding chocolate chips like my regular recipe calls for, I substituted Andes Mint chips and then drizzled melted Andes Mint chips and a little white chocolate on top. I served it with ice cream and chocolate sauce. Mmmmm, it was great.
My husband isn’t a huge chocolate cake fan, but he has somehow managed to eat half the cake himself…..
- 1 devils food cake mix
- 1 small box instant chocolate pudding
- 4 eggs
- ¾ cup water
- ¾ cup oil, I use canola
- 1 cup sour cream
- 1 tsp vanilla
- 1 generous cup of Andes Mint chips or chopped Andes Mints
- More mints for drizzling on top
- 1 square white chocolate almond bark (optional)
- Preheat oven to 350 degrees
- In a large mixing bowl beat eggs until frothy.
- Add oil and water and mix until well blended.
- Add cake mix, sour cream and vanilla, beat until well blended
- Add pudding mix and mix until well combined.
- Fold in Andes Mint chips. Batter will be thick.
- Spoon batter into a well-greased bundt pan.
- Bake at 350° for 45-50 minutes.
- Test center with a toothpick, it will come out clean when the cake is done.
- I cool my bundts in the freezer, the cake will come out much easier if it is completely cool, but I like to serve it a little warm so I take it out when the cake is still slightly warm
- Run a butter knife around all of the edges and then invert onto a large plate or cake stand
- In a double boiler or in the microwave, melt the remaining cup or so of mint chips and drizzle over cake
- Do the same with the square of white almond bark if you chose to add it,
- Serve warm with ice cream and chocolate sauce.
Delicious and Beautiful! There is just something about a bundt cake that gets me every time…..and I pretty much just like saying the word bundt.
Enjoy and Happy Holidays!
Keep it Real!
People always think I’m crazy for not caring much for chocolate cake. Funny that my brother feels the same way. However, the idea of Andes Mints in this makes my mouth water. 🙂
Haha, that is too funny Jamie. It must be in the genes. 🙂
Mint doesn’t thrill me, but I’m saving this recipe because my hubby & kids are crazy about it. I know I’ll make it soon…the sacrifices we make as wives & mothers. 😉
hahahah, you crack me up! It is so true though! 🙂
I made this and it tasted amazing but it didn’t come out of the bundt pan and was a total disaster. I used a nonstick pan and greased it. Did I not cook it long enough you think? I previously made the lemon, blueberry bundt cake and it was absolutely amazing and perfect! Everyone raved!!!!
Oh no, that is so strange that it stuck, It might have had to do with the andes mint pieces settling to the bottom and edges of the pan. Next time try greasing and flowering it, that should help.
How many cup Bundt pan size do you use? NordicWare has several sizes and they have a measurement on the lip of the pan. Thanks
Hi David, I use a 12 cup bundt pan.