Peppermint-filled Chocolate Bundt Cake

Since it is blizzard-ing outside, I'm catching up on a few winter recipes.  This one is for a really nice winter cake.  I mean, I suppose you could make it anytime you wanted, but the chocolate-peppermint combo is pretty classically winter-y.    

Every year at the holidays there is a pot-luck party at work, held by the Collections Department on level A.  But they invite us in Reference and people who have retired, too, and it is usually a lovely time.  They even have a white elephant gift exchange.  Side note on the white elephant exchange: One year I got a cherry-pitter called a "cherry chomper."  It looks like a little cartoony guy with an open mouth.  You put a cherry in his mouth and push down on his head and it pits the cherry.  This  small and hilarious item pretty much changed my life during cherry season.  Fresh cherries in greek yogurt are amazing!

Anyway, for the lunch party in December 2017 (a few months ago) I made a chocolate-peppermint bundt cake.  It was based off this one, but I subbed out the white peppermint bark ganache.  It was super yummy.  My advice would be to do the glaze and topping right before serving.  I did it the night before and it wasn't as cute as for the party as I hoped.    

Ingredients--Cake:

1 regular chocolate cake mix

1 regular package chocolate pudding (just the dry mix)

1 cup sour cream

1 cup vegetable oil

4 eggs

1/2 cup warm water

Optional: If desired add 1-2 tsp of pure peppermint extract (be sure it is peppermint, not just mint.)

Ingredients--Peppermint Cream Cheese Filling:

8 oz. cream cheese, softened

1 egg (at room temperature)

1/4 cup granulated sugar

2 tsp pure peppermint extract

2 tbsp crushed candy canes

For Topping:

chocolate frosting in a can 

crushed candy canes 

Directions

1. Preheat oven to 350 degrees
2. Combine all cake ingredients until combined.  
3. Spray bundt cake pan well with non-stick spray.  (If you have problems with cake sticking in your pan, "flour" the pan using cocoa powder.)
4. Combine filling ingredients (except candy) and mix until creamy.
5. Stir in candy canes.  
6. Spoon 1/3 of batter into pan
7. Carefully spoon filling in a ring, try not to let the filling touch the pan on inside or outside. 
8. Spread the rest of cake batter over filling
9. Bake for 50-55 minutes, until toothpick comes out clean
10. Allow to cool and top as desired  Suggested topping: Heat up frosting in the microwave until it is a glaze-like consistency (it only takes a few seconds, and be careful not to burn it).  Drizzle over the cooled cake and sprinkle with crushed candy canes.  
11. Keep refrigerated