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Chocolate Fudge Cake with Pink Peppermint Cream Cheese Frosting
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Prep Time:
35 minutes
Total Time:
2 hours 30 minutes
Festive chocolate cake with pink peppermint cream cheese frosting and candy garnish. Rich and fudgy holiday treat.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • 2 oz cream cheese, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • A few drops of red food color
  • 14 peppermint candies (7 crushed)
Instructions:
  • Prepare a delicious cake batter following the instructions on the box for two 9-inch round cakes, then allow them to cool completely.
  • Start by blending the butter and cream cheese until they're smooth and fluffy. Then, on low speed, slowly mix in the sugar until smooth. Finally, add vanilla, peppermint extract, and food coloring drop by drop until you achieve the desired color, all while continuing to beat the mixture.
  • Cut each cake in half horizontally to create 2 layers. Place one layer on a serving plate and spread a thin layer of frosting on top. Repeat with the remaining layers. Frost the sides and top of the cake with a thin layer of frosting; chill in the refrigerator for 10 minutes to set. Frost the sides and top of the cake with the remaining frosting. Decorate with whole peppermints and crushed peppermint around the sides and top of the cake.
  • Chill in the fridge until you're ready to enjoy.

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