Santa's Favorite Cake

Name: Santa's Favorite Cake
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 10
Cuisine: Global
Ingredients: 120 milliliters buttermilk; 1 teaspoon cider vinegar; 907 grams packages confectioners sugar; 227 grams package cream cheese, softened; 1 egg; 3 egg whites; 227 milliliters margarine, softened; 2 teaspoons peppermint extract; 2 Tbsps red food coloring; 2 Tbsps unsweetened cocoa powder; 2 Tbsps vegetable oil; 517 grams package white cake mix; 255 grams package yellow cake mix

Santa's Favorite Cake takes around 2 hours and 10 minutes from beginning to end. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 928 calories, 7g of protein, and 32g of fat each. 1 person found this recipe to be flavorful and satisfying. It works well as a dessert. A mixture of buttermilk, cider vinegar, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.

Ingredients you will need

All Purpose Flour

Equipment you will use

Oven

In a large bowl, combine white cake mix, 3 egg whites, 1 1/3 cups buttermilk, and 2 tablespoons vegetable oil.

Ingredients you will need

White Cake Mix

Vegetable Oil

Buttermilk

Egg Whites

Equipment you will use

Bowl

Mix with an electric mixer for 2 minutes on high speed. In a separate bowl, combine yellow cake mix, 1/2 cup buttermilk, 1 egg, cocoa, red food coloring, and vinegar. Use an electric mixer to beat for 2 minutes on high speed.

Ingredients you will need

Red Food Color

Yellow Cake Mix

Buttermilk

Vinegar

Cocoa Powder

Egg

Equipment you will use

Hand Mixer

Bowl

Spoon white batter alternately with red batter into the prepared cake pans. Swirl batter gently with a knife to create a marbled effect.

Equipment you will use

Knife

Bake in preheated oven for 22 to 25 minutes, or until a wooden pick inserted into the centers comes out clean.

Equipment you will use

Oven

Let cool in pans for at least 10 minutes before turning out onto a wire rack to cool completely.

Equipment you will use

Wire Rack

In a large bowl, beat cream cheese and margarine until smooth. Gradually blend in sugar until incorporated and smooth. Stir in peppermint extract.

Ingredients you will need

Peppermint Extract

Cream Cheese

Margarine

Sugar

Equipment you will use

Bowl

Spread peppermint cream cheese frosting between layers, and on top and sides of cake.

Ingredients you will need

Cream Cheese Frosting

Peppermint

Spread

Equipment

Ingredients

Servings:

120milliliters

buttermilk 1teaspoon

cider vinegar 907grams

packages confectioners' sugar 227grams

package cream cheese, softened 1

egg 3

egg whites 227milliliters

margarine, softened 2teaspoons

peppermint extract 2Tbsps

red food coloring 2Tbsps

unsweetened cocoa powder 2Tbsps

vegetable oil 517grams

package white cake mix 255grams

package yellow cake mix

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cake on the menu? Try pairing with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try Taittinger Taittinger Collection by Sebastiao Salgado. Reviewers quite like it with a 5 out of 5 star rating and a price of about 320 dollars per bottle.

Taittinger Taittinger Collection by Sebastiao Salgado

Beautifully intense floral aromas, with traces of honeysuckle,generous raisins, hot, honeyed fruits and greengage plums. Fresh, unctuous and supple flavors help the wine's balance andrichness.Made from selected Chardonnay and Pinot Noir grapes grown in the finest microclimates in Champagne. Chardonnay is harvested from Grand Cru of Côte des Blancs and Pinot Noir comes from Grand Crus of Montagne de Reims and edge of Vallée de la Marne.Following harvest, grapes are pressed immediately in press houses in the vineyards. First pressing is only juice used for this wine. Blending is after primary fermentation, final cuvée completes secondary fermentation in bottle in Taittinger's cool cellars.About Sebastião SalgadoSebastião Salgado was born in 1944 in Aimorés, Brazil. Growing up in a family of eight children on his parents' farm, he became fascinated by the natural world around him, from taking walks in the forest, looking from the hilltops and listening to the trainsthat transported the local minerals. After studying economics in school, Sebastião decided to change careers and become a photographer, focusing on his love of nature. Sebastião Salgado’s photographs express human and environmental tragedies, and yethe always manages to find extraordinary beauty, thereby offering a glimmer of hope. His work focuses on the biodiversity of the planet, highlighting that which has not been transformed by human beings. The photograph chosen for Taittinger Collection is a statement of what is most universal and original: Life, simple and peaceful.