Red Velvet Peppermint Cake

Description

This is a great holiday twist on those chocolate-swirled marbled cake batters we've loved for years. It's a super-quick recipe that starts with two mixes, stirs in a few clever ingredients, such as buttermilk, cocoa, and cider vinegar, and yields a terrific cake with make-from-scratch red velvet flavor. From "Catsrecipes Y-Group"

• Source: Southern Living 1998 Holiday Entertaining
• Prep: 15 minutes | Bake: 25 minutes
• Makes 1 x 3-layer cake

Ingredients

• 1 (18¼ oz) box white cake mix (such as Duncan Hines Moist Deluxe Classic white cake mix)
• 3 egg whites
• 1⅓ cups buttermilk
• 2 tbsp vegetable oil
• 1 (9 oz) box yellow cake mix (such as Jiffy Golden yellow cake mix)
• ½ cup buttermilk
• 1 large egg
• 1½ tbsp cocoa
• ½ tsp baking soda
• 2 tbsp liquid red food coloring
• 1 tsp cider vinegar
• Peppermint-Cream Cheese Frosting

Garnishes

• Holiday Trees
• 6 (5-inch) red and white candy canes, crushed
• 12 (5-inch) green and white candy canes broken
• 12 round peppermint candies

Procedures

1. Beat white cake mix and next 3 ingredients according to package directions.
2. Beat yellow cake mix and next 6 ingredients according to package directions.
3. Spoon red batter alternately with white batter into 3 greased and floured 9-inch round cake pans.
4. Swirl batter gently with a knife.
5. Bake at 350°F for 22 – 25 minutes until a wooden pick comes out clean.
6. Cool in pans on wire racks 10 minutes.
7. Remove from pans and cool completely on wire racks.
8. Spread peppermint-cream cheese frosting between layers and on top and sides of cake.
9. Garnish, if desired, and serve within 2 hours.
10. Cake may be chilled up to 2 days or frozen up to 1 month.
11. If cake is frozen thaw completely before garnishing to prevent crushed candy from running.
12. Do not refrigerate after garnishing.

• "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group