Peppermint Cake
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From the kitchen of Jordan
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Recipe Details
|
Bake Time: |
25-30
minutes |
Yields: Tags: |
12 servings Good for parties/potlucks, Kid friendly |
Ingredients
1 bag M&M'S brand milk chocolate candies for the holidays
1 bag Milky Way brand minis
1 box (18.25 ounce) devil's food cake mix, plus ingredients to prepare
1 teaspoon peppermint extract
1 can (16 ounce) vanilla frosting
2 tablespoons clear edible glitter
2 6-inch lollipop sticks
red ribbon
Directions
Preheat oven to 350 degrees.
Grease and flour the two 8 or 9 inch round cake pans.
Prepare the cake mix according to the package directions.
Roughly chop 15 MILKY WAY(R) Brand Minis (about 2 cups) and fold them into the batter.
Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Place on a wire rack, and let cool completely.
While the cake is cooling, mix peppermint extract into the frosting.
Level the cake tops by trimming them flat. Place one cake on a serving platter.
Spread 1/2 cup of frosting on top.
Place the other cake on top of the first; then cover it completely with the remaining frosting.
Using a toothpick, divide the cake into 8 equal parts.
Then gently drag the tip of the toothpick through the frosting to create a swirl effect.
Decorate with green and red M&M'S Brand Milk Chocolate Candies for the Holidays, leaving white spaces in between the two colors. Sprinkle edible glitter on the white parts of the cake.
Gather a 5-inch piece of cellophane around the tip of a lollipop stick and tie it closed with red ribbon.
Make two of these; insert each on opposite sides of the cake to look like a mint candy wrapper.
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