18 1/2 oz. pkg chocolate cake mix
4 1/2 oz. pkg instant chocolate pudding and pie filling mix
1 C. sour cream
1/2 C. vegetable oil
1/2 C. lukewarm water
4 eggs
1 1/2 C. semi-sweet chocolate pieces
Into a large mixing bowl turn the cake mix, pudding mix, sour cream, oil, water and eggs. with an electric mixer at medium speed, beat about 5 min. Stir in chocolate pieces. Pour into a greased bunt pan. Bake at 350* until a cake tester inserted in center comes out without any batter clinging to it---approx 1 hr.
Peppermint Ice Cream
{Makes about 10, 1/2 C. servings}
1 C. whole milk, well chilled
3/4 C. granulated sugar
2 C. heavy cream, well chilled
1/2 tsp vanilla extract
1 tsp peppermint extract
3/4 C. crushed hard peppermint candies
In a medium bowl, use a hand mixer or a whisk to combine the mild and granulated sugar until the sugar is dissolved, about 1-2 minutes on low speed. Stir in the heavy cream, vanilla and peppermint extract. Turn the ice cream machine ON, pour mixture into a freezer bowl through ingredient spout and let mix until thickened, about 25-30 minutes. Add the crushed peppermint candies during the last 5 minutes of mixing.
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