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Red Velvet Peppermint Cake

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Description Edit

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.

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

Ingredients Edit

Garnishes Edit

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

Directions Edit

  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.

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