December 18, 2014

Easy Chocolate Peppermint Loaf Cake Recipe

If you like minty things, and especially minty chocolate things, make this!

It tastes like a fudgy Thin Mint and is totally easy.

I made some for my neighbors today.  Instead of making two large loaves I made 5 mini loaves.  That why I got to keep one for myself.  :)

One of them deflated in the middle for some reason, so I gave that one to my very understanding neighbor.  

Merry Christmastime.  'Tis the season for peppermint everything!

Easy Chocolate Peppermint Loaf Cake


  • For Cake:
  • 1 box (16.5 ounces) devil's food cake mix
  • 1 box (3.5 ounces) chocolate instant pudding mix
  • 1/2 cup sour cream
  • 3/4 cup vegetable oil
  • 4 eggs
  • 1/2 cup water
  • 1/3 cup milk
  • 2 teaspoons peppermint extract
  • 1 1/2 cups (9 ounces) mini semi-sweet chocolate chips
  • For Topping:
  • 1/3 cup powdered sugar
  • 1 1/4 teaspoons water
  • 12 to 16 peppermint candies, chopped


Preheat oven to 350 degrees F (325 degrees F for dark or nonstick pans and 2-3 minute longer baking times). Grease and lightly flour mini loaf pans.
For Cake:
In a large bowl, blend together mixes, sour cream, oil, eggs, water, milk and extract at low speed for 30 seconds. Continue mixing at medium speed for 1-2 minutes. Stir in chocolate chips. Pour batter into pans and bake for 30-35 minutes for mini loaves (40-50 minutes for full-sized loaf) or until top springs back to touch and toothpick inserted in center comes out clean. Cool completely before removing from pan.
For Topping:
In a small bowl, stir together sugar and 1 teaspoon water. Add a few drops of water at a time to reach desired consistency. Drizzle over cooled cakes and top with candy pieces.
Tip: Mini chocolate chips will distribute throughout the cake and create a more uniform chocolaty texture. If using regular chocolate chips, toss them with a teaspoon of flour before incorporating to help keep them from sinking to the bottom of the pan.

Get Cooking:

No comments:

Post a Comment