Layered Peppermint Chocolate Cake
Layered Peppermint Chocolate Cake is bursting with rich chocolate flavor and peppermint candies.
Servings 12 servings
Calories 412kcal
Equipment
Ingredients
- 1 ¾ cups all purpose flour bleached or unbleached
- 1 ½ cups sugar
- 1 cup cocoa
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- ½ cup vegetable oil
- 1 cup sweet cream creamer or milk
- 1 teaspoon peppermint extract
- 1 cup boiling water
- 10 Peppermint Hershey's Kisses
For Frosting
- ½ cup butter (softened)
- 1 ½ cup powdered sugar
- 4 tablespoons sweeet cream creamer or milk
Instructions
- Preheat oven to 350℉.
- Mix together the flour, sugar and cocoa.
- Stir in the baking soda, baking powder and salt.
- In a separate bowl, lightly beat the eggs.
- In the same bowl as the eggs, mix in the creamer, oil and peppermint extract.
- Mix the wet ingredients into the dry ingredients and blend well.
- Stir in the boiling water and mix until well blended.
- Pour into a well greased Bundt pan.
- Bake at 350* for 45 minutes or until center tests done with a toothpick
- Let cake cool
For The Frosting
- Blend together the softened butter until smooth.
- Add in the powdered sugar, a little at a time until well blended.
- Add in the creamer or milk and peppermint extract until frosting is smooth.
- When cake has cooled, frost the top of the cake.
- Sprinkle with chopped Peppermint Hershey's Kisses.
- Serve.
Notes
To turn the cake out of the Bundt pan, use a knife to loosen the edges after cake has cooled 10-15 minutes. Turn the cake over carefully and the cake should slide out of the pan. Let the cake finish cooling on a cooling rack.
Nutrition
Calories: 412kcal | Carbohydrates: 60g | Protein: 4g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 48mg | Sodium: 406mg | Potassium: 193mg | Fiber: 3g | Sugar: 41g | Vitamin A: 276IU | Calcium: 41mg | Iron: 2mg
