Chocolate-Peppermint Bundt Cake

1 (18.25 ounce) package devil's food cake mix

1/2 cup sugar

1 (3.9 ounce) package chocolate instant pudding

1 cup vegetable oil

4 large eggs

1 (8 ounce) container sour cream

1 teaspoon peppermint extract

1 cup sifted powdered sugar

1 1/2 to 2 Tablespoons milk

1/2 cup coarsely crushed hard peppermint candies

Heavily grease and flour a 12-cup bundt pan.

Set aside.

Combine first 7 ingredients in a large mixing bowl.

Beat at low speed with an electric mixer just until combined.

Beat at high speed for 2 minutes.

Pour batter into prepared pan.

Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan on wire rack for 15 minutes; remove from pan and cool on wire rack.

Place cake on serving plate.

Stir together powdered sugar and enough milk to make glaze a good drizzling consistency.

Drizzle glaze over cake and sprinkle with crushed candies.