Braum's Peppermint Cake with Marshmallow Cream Frosting

2 cups Braum's Premium Peppermint Ice Cream, melted

1 white cake mix

3 eggs

½ cup chocolate mint flavored backing chips

4 ounces Braum's cream cheese, softened

1 jar (7 ounces) marshmallow cream

1 stick Braum's unsalted butter, softened

1 teaspoon vanilla

1 ¾ cup powdered sugar

Crushed peppermint candies

Preheat oven to 350 degrees. Spray a Bundt pan with nonstick cooking spray. In a large bowl combine the white cake mix, eggs and melted peppermint ice cream. Beat together using an electric mixer until smooth (about 2 minutes) and then pour in the baking chips, stirring to combine. Pour the batter into the Bundt pan and bake for 35-40 minutes or until it is golden and cooked through. Remove from the oven and allow the cake to cool. Invert onto a plate and then leave the pan over the top for at least 5 hours. (This is a little secret to a super moist Bundt cake!)

To make the frosting, use an electric mixer to beat together the cream cheese and butter until smooth. Add in the marshmallow cream and vanilla beating together. Then add the powdered sugar slowly mixing in one half cup at a time. Frost the cake and garnish with crushed peppermint candies.