Chocolate Fudge Cake with Pink Peppermint Cream Cheese Frosting

Name: Chocolate Fudge Cake with Pink Peppermint Cream Cheese Frosting
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 118 milliliters butter, softened; 57 grams cream cheese, softened; 3 drops A few of red food color; 1 box Betty Crocker® SuperMoist® chocolate fudge cake mix; 7 14 peppermint candies crushed); 1 teaspoon peppermint extract; 946 milliliters powdered sugar; 2 teaspoons vanilla extract

This recipe serves 12. This recipe covers 1% of your daily requirements of vitamins and minerals. One serving contains 391 calories, 2g of protein, and 10g of fat. A mixture of butter, peppermint candies, powdered sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is perfect for Christmas. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes.

Instructions

Make cake as directed on box for two 9-inch rounds; cool completely.

Beat butter and cream cheese on medium speed until smooth and fluffy. Reduce speed to low; gradually add sugar, beating until smooth.

Ingredients you will need

Cream Cheese

Butter

Sugar

Add vanilla, peppermint extract and food color, a drop at a time, beating until desired color is obtained.

Ingredients you will need

Peppermint Extract

Food Color

Vanilla

Split each cake horizontally to make 2 layers.

Place 1 layer on serving plate; spread top with thin coat frosting. Repeat with remaining layers. Frost side and top of cake with thin coat frosting; refrigerate 10 minutes to allow frosting to firm up. Frost side and top of cake with remaining frosting. Arrange whole peppermints then sprinkle crushed peppermint around side and top of cake.

Ingredients you will need

Peppermint Crunch