Red Velvet Peppermint Cake
Ingredients
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
Peppermint Cream Cheese Frosting.
Garnishes:{If desired} Holiday Trees, 6 (5-inch) red and white
peppermint candy canes, crushed; 12 (5-inch) green candy canes, broken;
12 round peppermint candies.
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
NOTE: I do not use the yellow cake mix. I use only the two white cakes
in order to get the orange shade from the liquid food coloring wanted.
However, the original recipe used the yellow cake mix, so it's a matter
of choice.
If cake is frozen, thaw completely before garnishing to prevent crushed
candy from running. Do not refrigerate after garnishing.
Yield
1 (3-layer) cake
Southern Living, DECEMBER 1998
May the spirit of Christmas bring you peace,
"From my home to yours"~ MerryChristmas~
Angelique~
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
