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Chocolate-Peppermint Cake

Contributed by: Chris WebAdmin. of


  • 15 hard peppermint candies, crushed
  • 1 package devil's food cake mix
  • 1/2 teaspoon (2 mL) peppermint extract
  • 2/3 cup (150 mL) chocolate frosting


Heat oven to 350o F (180 o C). Grease and flour 12-cup fluted cake pan.

Reserve 2 tablespoons (30 mL) crushed candies. Prepare cake mix as directed on package--except beat in extract and remaining crushed candies with the eggs. Pour batter into pan. Bake and cool as directed.

Microwave frosting in microwavable bowl on High 15 to 30 seconds or until melted and thin enough to drizzle. Drizzle over cake. Sprinkle crushed candies over top of cake.


A refreshing combination that is perfect anytime, but especially during the winter holiday season. Greasing and flouring the pan works best; if you use cooking spray, the candy may stick.

Prep: 15 min. Bake: 40 min.

Serving Size: Makes 16 servings.

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