Red Velvet Peppermint Cake
Ingredients for Cake:
1 (18.25 oz.) white cake mix (Duncan Hines used when testing)
3 egg whites
1 1/3 cups buttermilk
2 tablespoons vegetable oil
1 (9-ounce) package yellow cake mix (Jiffy used when testing)*
1/2 cup buttermilk
1 large egg
1 1/2 tablespoons cocoa
1/2 teaspoon baking soda
2 tablespoons liquid red food coloring1 teaspoon cider vinegar
Ingredients for Peppermint Cream Cheese Frosting:
2 8 ounce packages cream cheese
½ cup butter, softened
2 cups sifted confectioners’ sugar
2 teaspoons peppermint extract
Crushed peppermint candies
Directions:
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Preheat oven to 350 degrees.
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Beat first 4 ingredients according to cake mix package directions.
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Beat yellow cake mix and next 6 ingredients according to package directions. Spoon red batter alternately with white batter into 3 greased and floured 9-inch round cake pans. Swirl batter gently with a knife.
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Bake for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks.
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To prepare Peppermint Cream Cheese Frosting, cream together the cream cheese and butter until creamy in a medium bowl. Mix in the peppermint extract, and then gradually stir in the confectioners’ sugar.
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Spread frosting between layers and on top and sides of cake. (Cake may be chilled up to 2 days or frozen up to 1 month.) Garnish with crushed peppermint candies.
*1 3/4 cups yellow cake mix may be substituted