Ingredients
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
1/3 cup powdered sugar
1 1/4 teaspoons water
12 to 16 peppermint candies, chopped
Directions
Preheat oven to 350 degrees F (325 degrees F for dark or nonstick pans and 2 to 3 minute longer baking times). Grease and lightly flour 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 to 2 minutes. Stir in chocolate chips. Pour batter into pans and bake for 30 to 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.
Notes
From http://www.target.com/r/recipes/easy-chocolate-peppermint-loaf-cake-recipe#ixzz3edxyWBSc Have not yet tried - found this one on the internet and marked it for future reference.
