CHRISTMAS 7 UP MARBLED PEPPERMINT LAYER CAKE

CHRISTmas 7 Up Marbled Peppermint Layer Cake image

I wanted to create a festive dessert for my Special dinner for my husband, & this is my creation. The recipe is from my 7 Up & Dr Pepper Cookbook, & was originally a POUND CAKE. I wanted to make a layer cake, and with a few minor changes, this is the results. I made 3 layers, and instead of having one layer Pink, I opted to make...

Provided by Rose Mary Mogan

Categories Cakes

Time 1h

Number Of Ingredients 19

Ingredients

2 stick butter, softened room temperature
1/2 c vegetable oil
3 c sugar
1 1/2 tsp peppermint extract more or less according to taste
6 large eggs room temperature
1 c 7 up room temperature
3 c all purpose flour
5-6 dash(es) drops red food coloring according to your preference
PEPPERMINT BUTTER CREAM FROSTING
1 stick butter, room temperature
1/2 c butter flavored crisco room temperature
1 1/2 lb box confectioners powdered sugar, sifted
3 Tbsp milk or more if needed (i used evaporated)
2 tsp peppermint extract (more or less according to taste)
1 large jar raspberry or strawberry jam instead of solo fruit filling if desired(optional)
GARNISH
mini peppermint candy canes unwrapped
hershey's candy cane kisses
1 can(s) raspberry solo fruit filling (12 oz.)

Steps:

1. Preheat oven to 350 degrees F. Spray with Bakers Joy or cooking spray 3 - 9 inch cake pans and set aside till needed.
2. In a large bowl, add the softened butter, oil and sugar. Beat until light and fluffy and no grains remain in batter about 5 minutes or so. Then add eggs one at a time. Beat well after each addition.
3. Measure flour into a small bowl and gradually add to sugar mixture, alternately with 7 Up. Blend until thourgly mixed.
4. Remove about 2/3 of batter into a separate bowl and add red food color according to the shade of pink that you would like. Stir with a spoon to blend well.
5. Now alternate by adding the pink and white cake batter into each of the 3 cake pans using a spoon for each color. Use what ever pattern you prefer, but I alternated a spoon of pink and then a spoon of white till all was evenly distributed among all 3 pans.
6. Bake in preheated 350 degree F. Oven for 35 to 38 minutes or until center of cake comes out clean when tested with a tooth pick. Remove from oven and let sit for 10 minutes then cool completely on a wire rack, before frosting.
7. For the Frosting- Add softened butter, crisco & powdered sugar into a medium size bowl, then start off slowly beat with wire whisk or beaters & beat till creamy and smooth, add evaporated milk, and peppermint extract then beat till completely blended.Invert first layer onto cake platter & top with frosting. Top frosting with raspberry fruit filling between each layer if desired. It does add another dimension in flavor. Can add a few drops of red food cororing if desired to tint pink, or leave plain and garnish with Hershey's candy cane kisses and mini peppermint canes if desired.
8. Serve Proudly to your guest. This cake is moist, airy & light, now sit back and wait for the compliments. You have done yourself proud.