• Preheat the oven to 350ºF. Liberally grease a 9 inch bundt pan with one tablespoon of butter. Get the butter in all the nooks. Dust the pan with cocoa powder, dump out any excess and set aside. This will help ensure the cake doesn’t stick to the pan.
• Measure out 2 cups of Peppermint Stick ice cream and place in a large microwave safe bowl. Microwave for 1 minute (or longer) until the ice cream is completely melted.
• Add in the eggs and chocolate cake mix, beat using an electric mixer until fully combined.
• Pour the batter into the prepared pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow the bundt cake to cool for 20 minutes. To remove the cake from the pan, use a small spatula to help release the edges then invert the pan over a piece of parchment paper and tap on the bottom of the pan to release. Allow the cake to cool on the parchment paper or cooling rack completely before adding the glaze.

White Chocolate Glaze

• Place the white chocolate chips in a medium heat-proof bowl.
• In a small pot over low heat, heat the heavy cream just until boiling. Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes. Use a spatula to stir the mixture until smooth. Allow the glaze to come to room temperature before adding it to the cake.
• Drizzle the glaze generously over the cake. Sprinkle crushed candy canes over the cake. Store leftovers in an airtight container for up to 4 days.