Categories: Cakes - Frosting - Icing
Ingredients
- 1 (18.25 oz.) pkg. white cake mix
- 3 egg whites
- 1 1/3 cups buttermilk
- 2 Tbsp. vegetable oil
- 1 ( 9 oz.) pkg. yellow cake mix
- 1/2 cup buttermilk
- 1 large egg
- 1 1/2 Tbsp. cocoa
- 1/2 tsp. baking soda
- 2 Tbsp. liquid red food coloring
- 1 tsp. cider vinegar
- Peppermint Cream Cheese Frosting:
- 1 (8 oz.) pkg. cream cheese, softened
- 1 cup butter or margarine, softened
- 1 (2 lb.) pkg. powdered sugar
- 2 tsp. peppermint extract
Directions
- 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 cake pans. Swirl batter gently with a knife.
- Bake at 350 degrees 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.
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Peppermint Cream Cheese Frosting:
- 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.