HOLIDAY PEPPERMINT CAKE

I got so many compliments on this cake when I served it at my Christmas party. I even had people asking me for the recipe. The only changes I made was that I used butter instead of margarine (I prefer eating real food, not chemicals) and I used one teaspoon of peppermint extract. Two teaspoons would have been way too much. I will definately be making this every Christmas from now on. It is truely the best Christmas cake I have ever had.

Okay, I thought this was a perfect recipe! I completely enjoyed it. I only have one tip. . . I had no clue that the red batter would be so thick! The recipe says to just bake according to directions and being the novice cook that I am, I was worried that I needed to add the oil, water and etc. according to the box. But, I didn’t. I worried until the knife slid effortlessly through the cake. So, for any beginning cooks out there–don’t be alarmed by lumpy red batter!


Holiday Peppermint Cake

INGREDIENTS

For the cake:
1 box (15.25 oz.) white cake mix
½ cup water
3 large eggs
¼ cup vegetable oil
½ cup Torani Peppermint Flavoring Syrup

For the frosting:
½ cup (1 stick) real butter, softened
3¾ cups powdered sugar
3-4 tbsp. milk or water
2 tsp. pure peppermint extract

Additional ingredients:
Crushed peppermint candy canes