This recipe makes investing in a Holiday Tree Bundt Pan worth every last crumb.

Snow-Capped Fudgy Forest Bundt Cake

Spray the Holiday Tree Bundt® Pan with non-stick cooking spray. Coat the pan with unsweetened cocoa powder; set pan aside. 

Stir together flour, cocoa powder, salt and baking powder; set aside. Preheat oven to 325°F. 

Cream butter and sugar in a mixing bowl at medium speed until creamy. Add eggs, pudding mix and sour cream.  Mix well. Alternately add flour mixture and milk, beating until combined. 

Stir in mint chips. Spoon batter into prepared pan; spread evenly.  Gently tap the pan on the counter to remove air bubbles.  

Place pan on a baking sheet in the oven. Bake 2 hours 15 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan. Cool thoroughly on wire rack. 

If desired, sift powdered sugar over cake and serve with peppermint ice cream. 