Peppermint Layer Cake Recipe

Ingredients

1

                        box Betty Crocker™ Super Moist™ white cake mix

Water, vegetable oil and egg whites called for on cake mix box

1/4

teaspoon mint extract

3

                        containers Betty Crocker™ Whipped fluffy white frosting

Red and green paste food color

20

red and green hard round peppermint candies, unwrapped

12

red and green candy canes

Preparation

Heat oven to 350°F (325°F for dark or nonstick pans). Grease 2 (8-inch) round cake pans with shortening and lightly flour, or spray with baking spray with flour.

Make cake mix as directed on box, using water, oil and eggs and adding mint extract. Pour batter into pans. Bake as directed for 8-inch rounds. Cool 10 minutes; remove from pans to cooling racks. Cool completely. Cut each cake layer horizontally to make 2 layers. (Mark side of cake with toothpicks and cut with long, thin serrated knife.)

Tint 1 container frosting with red food color. Tint 1 cup frosting from second container with green food color. Leave remaining frosting white.

Place 1 cake layer, cut side up, on serving plate; spread with half of red frosting to within 1/2 inch of edge. Top with second cake layer, cut side down; spread with green frosting. Top with third cake layer, cut side up; spread with remaining red frosting. Top with remaining cake layer. Spread white frosting on top and side of cake. Freeze 1 hour.

Place red and green round peppermint candies on bottom edge of cake. Break candy canes into large pieces; place in center of cake.

Related Video