LAYERED PEPPERMINT POUND CAKE

Layered Peppermint Pound Cake image

Classic pound cake gets all dressed up with pepperminty whipped cream. Mmm.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h5m

Yield 16

Number Of Ingredients 11

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Ingredients

3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 3/4 cups granulated sugar
1 1/4 cups butter or margarine, softened
1 teaspoon vanilla or almond extract
5 eggs
1 cup evaporated milk
1 1/2 cups whipping (heavy) cream
1/4 cup powdered sugar
1/2 cup crushed hard peppermint candies

Steps:

Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan. Mix flour, baking powder and salt; set aside.
In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Pour into pan.
Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan to wire rack. Cool completely, about 1 hour.
In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Fold in peppermint candies.
Cut cake horizontally into 3 layers. Spread 1 cup whipped cream mixture over 1 cake layer. Repeat with second layer. Top with remaining layer. Drop remaining whipped cream mixture in dollops on top of cake. Store in refrigerator.

Nutrition Facts : Calories 390, Carbohydrate 54 g, Cholesterol 105 mg, Fiber 1 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 200 mg