Red Velvet Peppermint Cake

 

Ingredients:

1 (18.25-Ounce) Package Deluxe White Cake Mix

3 Egg Whites

1 1/3 Cups Buttermilk

2 Tablespoons Vegetable Oil

 

1 (9-Ounce) Package Jiffy Golden Yellow Cake

1/2 Cup Buttermilk

1 Large Egg

1 1/2 Tablespoons Cocoa

1/2 Teaspoon Baking Soda

2 Tablespoons Liquid Red Food Coloring

1 Teaspoon Cider Vinegar

 

3 Cans Cream Cheese Frosting

3 (5-Inch) Red And White Peppermint Candy Canes, Crushed

2 (5-Inch) Green Candy Canes, Crushed

 

Optional Garnish:

3 (5-Inch) Red And White Peppermint Candy Canes, Broken

2 (5-Inch) Green Candy Canes, Broken

Directions:

Preheat oven to 350. Grease and lightly flour three 9 round cake pans

Beat first 4 ingredients according to cake mix package directions.

Beat yellow cake mix and next 6 ingredients according to package directions.

Spoon red batter alternately with white batter into prepared cake pans. After pans are filled, swirl batter with a rubber spatula or knife to further create the marble effect (do not mix batters). 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.

Mix the cream cheese frosting in a bowl with of the crushed candy canes and spread frosting between layers and on top and sides of cake.

Garnish, if desired with broken candy canes. Serve within 2 hours

(Cake may be chilled up to 2 days or frozen up to 1 month. If cake is frozen, thaw completely before garnishing to prevent candy from running. Do not refrigerate after garnishing)

 

Yields

1 (3-layer) cake 10-12 slices

 

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