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Created by:
Kristy Still
Peppermint Mocha Cake
Course
Dessert
Cuisine
American
Servings
12
Make a great Peppermint Mocha Cake, easy to make gluten-free too.
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Prep Time
20
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Ingredients
1x
2x
3x
1
Box Chocolate Cake Mix or Gluten Free Chocolate Cake Mix
1/3
Cup
Oil
1
Cup
Brewed Gevaila Coffee
French Roast
1/4
Cup
Water
3
Eggs
1
Cup
Peppermint Crunch Baking Chips
Topping:
Remaining Peppermint Crunch Baking Chips
Powdered Sugar
Instructions
Preheat the oven according to the cake mix instructions for a bundt cake.
In a mixing bowl combine the cake mix, oil, coffee, water, and eggs. Mix well.
Fold in the peppermint chips.
Pour batter into a greased bundt pan.
Bake for 45-50 minutes or until when poked with a toothpick in the deepest part of the cake it comes out clean.
While the cake is cooling, in a small sauce pan, melt the remaining peppermint chips.
Once the cake is fully cooled, drizzle it with the melted peppermint and sprinkle with powdered sugar.
Nutrition
Serving:
1
Servings
|
Calories:
178
kcal
|
Carbohydrates:
17
g
|
Protein:
4
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
8
g
|
Cholesterol:
55
mg
|
Sodium:
84
mg
|
Sugar:
12
g
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