Shelly's Recipe

RED VELVET PEPPERMINT CAKE

Category: Cakes

1 pkg white cake mix
3 egg whites
1 1/3 cups buttermilk
2 tbsp vegetable oil
1 pkg yellow cake mix
1/2 cup buttermilk
1 large egg
1 1/2 tbsp cocoa
1/2 tsp baking soda
2 tbsp liquid red food coloring
1 tsp cider vinegar

Peppermint Cream Cheese Frosting
1 (8 oz) pkg cream cheese, softened
1 cup butter, softened
1 (2 lb) pkg powdered sugar
2 tsp peppermint extract


Garnishes: Holiday Trees, 6 (5-inch) red and white peppermint candy canes, crushed; 12 (5-inch) green candy canes, broken; 12 round peppermint candies

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 3 greased and floured 9-inch round cakepans. Swirl batter gently with a knife.

Bake at 350 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.

Spread Peppermint Cream Cheese 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, if desired. Serve within 2 hours.

Peppermint Cream Cheese Frosting: Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at low speed until smooth. Add extract, beating until blended.
*2 teaspoons vanilla extract may be substituted.

For Quick Peppermint Frosting, stir together 3 (16 oz) containers ready-to-spread cream cheese frosting and 2 tsp peppermint extract.