Chocolate-Peppermint Bundt Cake

• 1 (18.25-ounce) package devil's food cake mix (we tested with Betty Crocker)
• 1/2 cup sugar
• 1 (3.9-ounce) package chocolate instant pudding mix
• 1 cup vegetable oil
• 4 large eggs
• 1 (8-ounce) container sour cream
• 1 teaspoon peppermint extract
• 1 cup sifted powdered sugar
• 1 1/2 to 2 tablespoons milk
• 1/2 cup coarsely crushed hard peppermint candies

1. Heavily grease and flour a 12-cup Bundt pan. Set aside.
2. Combine first 7 ingredients in a large mixing bowl. Beat at low speed with an electric mixer just until combined. Beat at high speed 2 minutes. Pour batter into prepared pan.
3. Bake at 350u0b0 for 50 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and cool on wire rack.
4. Place cake on a serving plate. Stir together powdered sugar and enough milk to make glaze a good drizzling consistency. Drizzle glaze over cake, and sprinkle with crushed candies.

cake mix, sugar, chocolate instant pudding, vegetable oil, eggs, sour cream, peppermint, powdered sugar, milk

Taken from www.myrecipes.com/recipe/chocolate-peppermint-bundt-cake (may not work)