Chocolate Peppermint Bundt

I have written a number of times about my favorite, go-to pareve chocolate cake, which is the Hershey’s Perfectly Chocolate cake recipe. Once you try this recipe, I can guarantee you will never need another recipe for cake or cupcakes. And just recently I started making a special holiday version that my husband, friends and family keep devouring each time I whip up a new one.

The recipe calls for one cup milk, but I substitute this with one cup vanilla almond milk and you would never know the difference. The cake always comes out perfectly moist! You can also substitute the milk for soy milk or coconut milk, I just prefer using vanilla almond milk.

How to make this Chocolate Peppermint Bundt cake? Use the recipe as linked above and mix cake batter according to directions. Add 2 tsp peppermint extract to the cake mix, and bake according to directions, 350 degrees for around 40 minutes.

Allow to cool in the pan 15-20 minutes and then carefully remove from pan. Once cake has cooled, dust with powdered sugar and garnish with crushed candy canes. Perfect for a holiday gathering or just dessert for Shabbat dinner!

 

 

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