Red Velvet Peppermint Cake

Ingredients for Cake:    

1 (18.25 oz.) white cake mix (Duncan Hines used when testing)Click to see savings
3 egg whitesClick to see savings
1 1/3 cups buttermilkClick to see savings
2 tablespoons vegetable oilClick to see savings
1 (9-ounce) package yellow cake mix (Jiffy used when testing)*Click to see savings
1/2 cup buttermilkClick to see savings
1 large eggClick to see savings
1 1/2 tablespoons cocoa
1/2 teaspoon baking soda
2 tablespoons liquid red food coloringClick to see savings
1 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:
  1.  Preheat oven to 350 degrees.
  2.  Beat first 4 ingredients according to cake mix package directions.
  3.  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.
  4.  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.
  5. 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. 
  6. 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
 
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