Don’t you love those recipes that look way more complicated than they actually are?
You get all the credit for slaving away in the kitchen, when really you spent 20 minutes throwing it together and watched it turn into something amazing while you help the kids with their homework.
I love this peppermint bombe cake because it looks so pretty on inside and out. You really can’t mess up the frosting and when you sprinkle the outside with candy canes, it turns incredibly festive.
Once the cake is cut, you see the white creamy center and everyone’s mouth waters.
All you need are these simple ingredients to get you started.
- 1 chocolate cake mix
- 8 ounces cream cheese (room temp)
- 1 egg
- 1/4 cup sugar
- 1 package vanilla pudding mix (3.4 oz)
- 1 cup cold milk
- 8 oz. whipped topping
- 1/4 cup powdered sugar
- 4 candy canes
Prepare the chocolate cake according to the directions on the back of the box. Use a 2 1/2 quart (oven-proof) bowl to mix it in because you will also be using it as the cake pan.
Whip together the cream cheese, egg and 1/4 cup sugar. Dollop the whole amount in the center of the uncooked cake.
Bake for 1 hour 5 minutes at 350 degrees.
Let the cake cool completely and make the frosting. Mix together the cold milk, the vanilla pudding mix and powdered sugar for 2 minutes on high.
Gently fold in the whipped topping. Frost the cake.
Put the candy canes (I used chocolate mint, but regular candy canes will also work) in a plastic bag and crush with a rolling pin.
Sprinkle the cake with crushed candy and enjoy!
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