Old-Fashioned Chocolate Pound Cake With Peppermint Drizzle

Check Out This Gluten-Free Chocolate Treat

"GMA's" Robin Roberts whips up a family favorite.
Servings:Over 8
Difficulty: Easy
Cook Time: min

I absolutely love this cake—it's chocolatey without being overpowering, just like the chocolate pound cakes that were such a fixture on picnic and potluck tables when I was growing up. You make it by beginning with a yellow cake mix and adding half a package of chocolate pudding mix and two ounces of bittersweet chocolate. As the cake bakes the chopped Andes mint candies melt into pockets of mint-chocolate wonderfulness. On top is a brightly flavored confectioners' sugar glaze made with peppermint extract.


  • Vegetable oil spray, for misting the pan
  • 1 tablespoon rice flour or unsweetened cocoa powder, for dusting the pan
  • 1 package (15 ounces) yellow gluten-free cake mix
  • 1/4 cup (half of a 3.9-ounce package) chocolate instant pudding mix
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 ounces bittersweet chocolate, melted
  • 3 ounces Andes mints, chopped (18 mints, 2/3 cup chopped)
  • For the peppermint drizzle and garnish
  • 1 cup confectioners' sugar, sifted
  • 3 tablespoons milk
  • 1/4 teaspoon pure peppermint extract
  • 2 or 3 gluten-free peppermint hard candies, coarsely crushed
  • Cooking Directions

    Bake the cake: Place a rack in the center of the oven and preheat the oven to 350ºF. Lightly mist a 12-cup Bundt pan with vegetable oil spray. Dust the pan with the rice flour or cocoa and shake out the excess. Set the pan aside.

    Place the cake mix, pudding mix, milk, oil, eggs, vanilla, and melted chocolate in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1½ to 2 minutes longer, scraping down the side of the bowl again if needed. Fold in the chopped Andes mints. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven.

    Bake the cake until the top springs back when lightly pressed with a finger, 40 to 45 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10 minutes. Run a long, sharp knife around the edge of the cake, shake the pan gently, and invert the cake onto a wire rack to cool completely, 15 to 20 minutes longer.

    Meanwhile, make the peppermint drizzle: Place the confectioners' sugar in a small bowl and whisk in the milk and peppermint extract until smooth. Transfer the cake to a serving plate. Spoon the glaze over the cooled cake and, while the glaze is still wet sprinkle the crushed peppermints over the top. Let the drizzle set for 20 minutes, before slicing and serving.


    Keep It Fresh! Store the cake in a cake saver at room temperature for up to three days. Freeze the unglazed cake, wrapped in aluminum foil, for up to one month. Let the cake thaw overnight on the kitchen counter before glazing.

    The Cake Mix Doctor Says

    Use whatever good semisweet or bittersweet chocolate you have for the cake. Melt it in a saucepan over low heat for 2 to 3 minutes, stirring. Or, break the chocolate into 1-inch pieces and place these in a glass bowl. Melt the chocolate in the microwave on high power for 45 seconds, then remove it and stir. Return the chocolate to the microwave and run it at 15-second intervals, stirring in between, until the chocolate is smooth.

    Click here to check out Ann Bryn's new cookbook The Cake Mix Doctor Bakes Gluten-Free

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe Summary

    Main Ingredients: gluten-free cake mix, chocolate instant pudding, milk, vegetable oil, eggs, vanilla extract, bittersweet chocolate, andes mint, peppermint drizzle, peppermint extract, confectioner's sugar

    Course: Party Platter, Dessert, Snack

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