Preheat oven to 350 degrees. Grease and flour a bundt pan.
Whisk together the flour, sugar, baking soda, salt and baking cocoa.
In a separate large bowl beat the oil, eggs, food coloring, vinegar and vanilla.
Beat in half of the dry ingredients, then half of the buttermilk, the other half of the dry ingredients and finally the rest of the buttermilk followed by 1 cup of the crushed candy canes. Set the remaining crushed candy canes aside for later.
Pour the batter into the prepared bundt pan.
Bake for 45 – 50 minutes or until the center springs back to the touch. Remove from oven and allow to sit for 10 minutes. Run a knife around the edges and remove from the pan. Cool completely.
Cream together the butter and peppermint extract. Carefully blend in the powdered sugar. Then, 1 TBSP at a time, add in as much of the milk as you need to bring the frosting to a thick drizzle consistency. Drizzle over the cooled cake. Sprinkle with the remaining crushed candy canes.
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|Serving Size: 1 Recipe (2894g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 14269 (89%)|
|Amt Per Serving||% DV|
|Total Fat 1585.4g||2114 %|
|Saturated Fat 350.8g||1754 %|
|Monounsaturated Fat 432.9g|
|Polyunsanturated Fat 719.5g|
|Cholesterol 756.6mg||233 %|
|Sodium 86219.3mg||2973 %|
|Potassium 1067mg||28 %|
|Total Carbohydrate 481.4g||142 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 479g|
|Protein 22.9g||33 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 15966
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