SANTA'S FAVORITE CAKE
This cake is a red velvet cake with a peppermint twist, and a delicious peppermint cream cheese frosting.
Provided by Debbie Rowe
Categories Desserts Cakes Cake Mix Cake Recipes
Time 2h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
- In a large bowl, combine white cake mix, 3 egg whites, 1 1/3 cups buttermilk, and 2 tablespoons vegetable oil. Mix with an electric mixer for 2 minutes on high speed. In a separate bowl, combine yellow cake mix, 1/2 cup buttermilk, 1 egg, cocoa, red food coloring, and vinegar. Use an electric mixer to beat for 2 minutes on high speed.
- Spoon white batter alternately with red batter into the prepared cake pans. Swirl batter gently with a knife to create a marbled effect.
- Bake in preheated oven for 22 to 25 minutes, or until a wooden pick inserted into the centers comes out clean. Let cool in pans for at least 10 minutes before turning out onto a wire rack to cool completely.
- In a large bowl, beat cream cheese and margarine until smooth. Gradually blend in sugar until incorporated and smooth. Stir in peppermint extract. Spread peppermint cream cheese frosting between layers, and on top and sides of cake.
Nutrition Facts : Calories 809.8 calories, Carbohydrate 126.9 g, Cholesterol 38 mg, Fat 31.7 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 8.5 g, Sodium 711.2 mg, Sugar 107.5 g
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