Peppermint Mountain Range

Cake:
1 package (18 1/4 ounces) white or yellow cake mix without pudding in the mix
1 package (4-serving size) vanilla instant pudding and pie filling mix
1 cup sour cream
4 eggs
1/2 cup vegetable oil
1/3 cup water
3/4 teaspoon peppermint extract
Red food coloring
1 cup mini chocolate chips
Glaze:
2 cups sifted powdered sugar
2 to 3 tablespoons milk
1/2 cup crushed peppermint candies (I used 20.)

1. Preheat oven to 350 degrees. Grease and flour a 12-cup bundt pan.
2. Beat cake mix, pudding mix, sour cream, eggs, oil, and water in large bowl with electric mixer at low speed about 1 minute, or until blended. Increase speed to medium; beat 1 to 2 minutes or until smooth.
3. Combine 1 1/2 cups batter, peppermint extract, and 16 drops red food coloring in small bowl-mix well! Stir chocolate chips into remaining batter. Spread half of chocolate chip batter in prepared pan. Spoon peppermint batter on top. Spread remaining chocolate chip batter over peppermint batter.
4. Bake 50 to 60 minutes or until toothpick inserted near center comes out clean. Cool cake in pan on wire rack for 20 minutes. Invert cake onto rack; cool completely.
5. Blend powedered sugar and 2 tablespoons milk in small bowl until smooth. Add remaining 1 tablespoon milk if necessary to reach drizzling consistency. Drizzle glaze over cooled cake. Sprinkle with crushed peppermints!
6. ENJOY! =)

Makes 16 servings
(that's if you eat little pieces...)
There ya go Dana! Unfortunately, this cake is NOT fat free, but who cares?! It's the Holidays!!