1 (18.25 ounce) package deal white cake combine
three egg whites
1 1/three cups buttermilk
2 tablespoons vegetable oil
1 (9 ounce) package deal yellow cake combine
1/2 cup buttermilk
1 half tablespoons unsweetened cocoa powder
2 tablespoons pink meals coloring
1 teaspoon cider vinegar
1 (eight ounce) package deal cream cheese, softened
1 cup margarine, softened
2 (sixteen ounce) packages confectioners’ sugar
2 teaspoons peppermint extract
forty five minutes
2 hrs 10 minutes
- Preheat oven to 350 levels F (one hundred seventy five levels C). Grease and flour three 9 inch spherical cake pans.
- In a big bowl, mix white cake combine, three egg whites, 1 1/three cups buttermilk, and a couple of tablespoons vegetable oil. Combine with an electrical mixer for two minutes on excessive velocity. In a separate bowl, mix yellow cake combine, 1/2 cup buttermilk, 1 egg, cocoa, purple meals coloring, and vinegar. Use an electrical mixer to beat for two minutes on excessive velocity.
- Spoon white batter alternately with pink batter into the ready cake pans. Swirl batter gently with a knife to create a marbled impact.
- Bake in preheated oven for 22 to 25 minutes, or till a picket decide inserted into the facilities comes out clear. Let cool in pans for at the very least 10 minutes earlier than turning out onto a wire rack to chill utterly.
- In a big bowl, beat cream cheese and margarine till clean. Regularly mix in sugar till included and clean. Stir in peppermint extract. Unfold peppermint cream cheese frosting between layers, and on prime and sides of cake.
- 810 kcal
- 126.9 g
- forty one%
- Ldl cholesterol
- forty mg
- 31.7 g
- forty nine%
- zero.eight g
- 7.2 g
- 711 mg
* % Every day Values are based mostly on a 2,000 calorie food regimen.
Recipe by Debbie Rowe
“This cake is a pink velvet cake with a peppermint twist, and a scrumptious peppermint cream cheese frosting.”