Preheat your oven to 325 degrees. Be sure to grease and flour your bundt pan REALLY WELL to ensure that the cake will release when it is time to take it out of the pan at the end. Alternatively, you can use cooking spray and flour.

In the bowl of a stand mixer, combine the sour cream and egg. Use the paddle attachment to stir until combined.

Add the cake and pudding mixes and blend well.

Fold in the chocolate chips.

Pour the batter into the prepared bundt cake pan.

Bake at 325 degrees for 45-55 minutes or until the toothpick test comes out clean.

Cool in the pan for at least 30 minutes.

Carefully insert a small silicone spatula between the cake and the pan all along to sides to release any areas where the cake may be sticking to the pan. Take care to not poke into the cake or harm the outside layer. You want to keep that in beautiful condition for serving. Then invert the cake onto a serving plate to decorate.

Once the cake has come to room temperature, remove the lid and inner seal on the container of frosting.

Microwave the frosting for about 30-45 seconds, stirring halfway through. You want it to be just thin enough to pour.

Add the peppermint extract to the melted frosting and stir.

Pour the frosting over the cake and then top with the crushed peppermint candy pieces before the frosting solidifies.