I went to an office party and a coworker brought in a Peppermint Schnapps Chocolate Cake. This cake was awesome. It was a very moist chocolate cake with a hint of peppermint. He used a Rum Cake recipe and replaced the Rum with Peppermint Schnapps. Replaced the Yellow Cake mix with replaced the vanilla pudding with food instant pudding. There you have it, your Peppermint Schnapps Chocolate Cake. Here’s the recipe and I will go ahead and substitute the right ingredients for the peppermint schnapps chocolate cake.
- Feeds: 8
- Prep Time: 60 minutes
- Cook Time: 60 minutes
1 pkg. Food cake mix.
1 pkg. Large, food instant pudding.
4 Whole Eggs.
1/2 Cup Water.
1/2 Cup Oil.
1/2 Cup Peppermint Schnapps.
1/2 Cup Chopped walnuts.
1/2 Cup Melted butter.
1/4 Cup Water.
1 Cup White sugar.
1/2 Cup Peppermint Schnapps ( add after the glaze is cooled ).
Create the cake mix in a 1-quart bowl.
Grease and flour a Bundt (or Angel Food) type cake pan.
Pour chopped walnuts across the bottom of the pan.
Pour cake mix into the pan and bake at 325 for 1 hour.
When done baking, cool the cake with the pan upside down.
Create the glaze mix in a 1-quart saucepan. Mix all but the rum
and boil for 5 minutes.
Remove the glaze from the heat, cool about 10 minutes, and add the rum.
Remove the cake from the pan onto a plate.
Prick the top and sides of the cake gently with a 2-pronged cooking fork.
Tablespoon by tablespoon, drizzle glaze over the top and sides of the cake until gone.
Cool for 1 hour then serve.
Add 1/2 tsp. vanilla to cake mix.
Add 1/2 tsp almond to the cake mix.
Replace rum with pure Kentucky bourbon
Before drizzling the glaze, sprinkle rum over the cake to taste.
Mix walnuts into the cake mix.