Chocolate Mint Bundt Cake

I made this for my daughter's birthday cake. She loved it. My husband said it was one of my top cakes ever. :) I used one box of Andes mints (chopped up) in the cake and one box chopped up on top of the cake, over a chocolate glaze.

A rich and decadent cake! I have made this cake a hand full of times now. I have not been able to find the mint chocolate chips so I use semi-sweet chips with the peppermint extract and the flavor is great. Tonight, I made it for a Christmas Party. I did add a chocolate glaze on top (which does add to the richness) and then sprinkled crushed candy canes on top. The cake was enjoyed by all. Thanks for the recipe.

Wonderful and easy! I made this for my dad's 50th birthday and it was a huge hit. I used the Andes mints (did not stir with any flour. The batter was way too thick for them to sink anyway). Do not own a Bundt pan, so used two 8 1/2 inch pans. 50 minutes was perfect cooking time. Thanks for the terrific recipe.

For the mint chocolate chips, I used 12 oz of semisweet chocolate chips mixed with 1/2 teaspoon of peppermint extract. The batter for this cake is really really thick. I was worried that something was wrong. But my cake turned out ok. Also, I couldn't find my bundt pan so I just used two round pans. I tested with a toothpick several times, and in total cooked the cake for 60 minutes. However, but the outer ring was hard and a bit burnt. If you use two 9-inch rounds, I think 40-50 minutes would be ideal. I cut off my burnt outer rings and was left with a delicious (if funny looking) cake! Thanks for sharing!

This is a great recipe - people love it, and it's great w/ just a dusting of powdered sugar - no icing needed! I use the chopped Andes mints that you can buy in the store now - I stir them in w/ a little bit of flour before adding them to keep them from sinking to the bottom of the batter - don't know how much it helps, but it's a trick I learned a few years ago. Thanks for a great recipe Marie!