¾cupcocoa powderplus 2 tablespoons for flouring the pan
1½teaspoonsbaking powder
1½teaspoonsbaking soda
1teaspoonkosher salt
2eggs
1cupmilk
½cuplight flavored olive oil
1½teaspoonsvanilla extract
½teaspoonpeppermint extractoptional
1cuphot coffee or boiling water
Icing Ingredients
2cupspowdered sugar
1-2tablespoonsmilk
½teaspoonpeppermint extract
¼cupcrushed candy canesfor topping
*Gluten-Free Alternative
1¼cupsbrown rice flour
½cuppotato starch
¼cuptapioca starch
1teaspoonxanthan gum
Instructions
Preheat oven to 350°F. Grease your pan and lightly flour it with a couple tablespoons of cocoa powder. (Alternatively, grease a 9x13 pan or prepare (24) cupcake liners.)
Stir together all of the dry ingredients in a mixing bowl. Add the eggs, milk, oil and vanilla and beat with a mixer on medium speed for 2 minutes. Slowly pour in the boiling water and continue stirring to combine. The batter should be very thin and watery. Pour into prepared bundt pan or divide between two round pans or cupcake holders.
Bake the bundt cake for 35-40 minutes, until a toothpick inserted comes out clean. A 9x13 pan will bake in 30-35 minutes and cupcakes will bake in 22-24 minutes. Cool completely.
Icing Instructions
Combine the powdered sugar, milk, and peppermint extract in a small bowl. Whisk together until smooth. The glaze should pour off the spoon in a thick white stream.
Add a teaspoon more milk to thin it, or 1-2 tablespoons more powdered sugar to thicken it, if necessary. Drizzle the glaze over the cake. Sprinkle with crushed candy canes.
Store at room temperature, loosely covered, preferably not airtight. This cake will keep nicely and stay very moist for 3-4 days. Enjoy!
Notes
This recipe works well in a bundt pan, a 9x13 pan, or cupcakes. Adjust cooking times as needed for the different bakeware.