Triple Chocolate Peppermint Bundt Cake

For the cake:
In a large mixing bowl, combine the cake mix, pudding mix, sour cream, vegetable oil, coffee and eggs. Beat on low speed for 30 seconds, then beat on medium speed for 2 more minutes. Stir in the chocolate chips.

Pour into a greased and floured 10-inch (3-quart) bundt pan. Bake at 350ºF for 55-60 minutes or until toothpick inserted in the center comes out clean.

Cool for 15 minutes before removing from pan. Remove from pan, cool on wire rack. When cooled, drizzle with chocolate glaze, allowing glaze to drip down sides. Immediately sprinkle with crushed peppermint candies.

For the chocolate glaze:
In a medium saucepan over medium heat, melt the butter. Stir in the cocoa and vanilla and a dash of salt. Heat to a boil, stirring constantly.

Remove from heat and stir in the powdered sugar. Mixture will be thick. Slowly add the milk 1 tablespoon at a time until it has a spreadable consistency.