Red Velvet Peppermint Cake
1 (18.25-ounce) package white cake mix $
3 egg whites $
1 1/3 cups buttermilk
2 tablespoons vegetable oil $
1 (9-ounce) package yellow cake mix* $
1/2 cup buttermilk
1 large egg $
1 1/2 tablespoons cocoa
1/2 teaspoon baking soda
2 tablespoons liquid red food coloring
1 teaspoon cider vinegar
Preparation:
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.
*1 3/4 cups yellow cake mix may be substituted
Peppermint Cream Cheese Frosting:
1 (8-ounce) package cream cheese, softened $
1 cup butter or margarine, softened $
1 (2-pound) package powdered sugar
2 teaspoons peppermint extract*
Preparation:
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-ounce) containers ready-to-spread cream cheese frosting and 2 teaspoons peppermint extract.
1 (18.25-ounce) package white cake mix $
3 egg whites $
1 1/3 cups buttermilk
2 tablespoons vegetable oil $
1 (9-ounce) package yellow cake mix* $
1/2 cup buttermilk
1 large egg $
1 1/2 tablespoons cocoa
1/2 teaspoon baking soda
2 tablespoons liquid red food coloring
1 teaspoon cider vinegar
Preparation:
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.
*1 3/4 cups yellow cake mix may be substituted
Peppermint Cream Cheese Frosting:
1 (8-ounce) package cream cheese, softened $
1 cup butter or margarine, softened $
1 (2-pound) package powdered sugar
2 teaspoons peppermint extract*
Preparation:
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-ounce) containers ready-to-spread cream cheese frosting and 2 teaspoons peppermint extract.