Peppermint Bundt Cake

8 oz package cream cheese, softened (226g)

1 ½ sticks unsalted butter, softened (168g)(Should be cool enough to hold its shape but soft enough to easily dent when pressed.)

2 cups sugar (400g)

6 egg whites room temperature (If using carton egg whites, see back of carton for details on amount per egg white)

3 cups cake flour- see Notes for substitution (342g)

2 teaspoons baking powder (8g)

½ teaspoon baking soda (3g)

½ teaspoon salt (3g)

1¼ cup buttermilk - See Notes for substitution (296g)

⅓ cup vegetable oil (we used canola oil) (64g)

1 ½ teaspoons vanilla extract (6g) (If a lighter shade of crumb is important to you, you can use clear imitation vanilla extract.)

2 teaspoons Peppermint Extract (8g)

Red Coloring Gel to tint 1 ½ cups of reserved batter liquid red food color is fine also

subheading: FOR THE CHOCOLATE GLAZE:

4 oz dark or semi sweet chocolate (we used chocolate chips)

2 oz heavy cream or whipping cream

subheading: DECORATION:

note: Crushed Candy Canes Optional- We sprinkled them on top of the cake.

Directions at mycakeschool.com

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