Chocolate Fudge Bundt Cake with Peppermint Mocha Glaze
  • 2 cups all-purpose flour
  • 1¼ cups granulated sugar
  • ¾ cup unsweetened baking cocoa
  • 2 teaspoons baking powder
  • 2 teaspoons instant coffee
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup Dark Chocolate Fudge Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
  • ½ cup vegetable oil
  • 1 cup hot water
For the Peppermint-Mocha Glaze:
  • 1 tablespoon melted butter
  • ½ cup powdered sugar
  • ¼ cup baking cocoa
  • 2 tablespoons Coffee-Mate Peppermint-Mocha Creamer
  • 2 candy canes, crushed, for garnish
  1. Preheat oven to 350° F. Spray 10-inch (12-cup volume) bundt pan with nonstick cooking spray.
  2. In the bowl of a stand mixer, combine the flour, sugar, baking cocoa, baking powder, instant coffee, baking soda and salt. Beat on low speed to combine.
  3. Add the creamer, oil and eggs to the flour mixture and then beat until combined. Reduce speed to low and gradually add water. Once incorporated, beat on high speed for about 2 minutes. Pour batter into prepared pan.
  4. Bake for 40 minutes or until wooden pick inserted in cake comes out almost clean. Cool in pan on wire rack for 10 minutes; then invert onto wire rack to cool completely. Drizzle with glaze and garnish with crushed peppermint, if desired.
To make the glaze:
  1. In a microwave safe bowl, melt 1 tablespoon butter. Whisk in powdered sugar, cocoa and creamer until smooth. Drizzle over cake.
recipe from Coffee-Mate
Nutrition Information
Serving size: serves 16
Recipe by Kitchen Meets Girl at