CHRISTmas 7 Up Marbled Peppermint Layer Cake

Rose Mary Mogan

By
@cookinginillinois

I wanted to create a festive dessert for my Special dinner for my husband, & this is my creation. The recipe is from my 7 Up & Dr Pepper Cookbook, & was originally a POUND CAKE. I wanted to make a layer cake, and with a few minor changes, this is the results. I made 3 layers, and instead of having one layer Pink, I opted to make each layer marbeled with pink, by adding red food color. I garnished it with Hershey's Candy Cane Kisses and Mini Peppermint canes with a Peppermint Butter Cream Frosting. It really did taste great, and made a big impression on my hubby.I was pretty pleased myself.


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Serves:

10 to 12 depending on slice size

Prep:

25 Min

Cook:

35 Min

Method:

Bake

Ingredients

2 stick
butter, softened room temperature
1/2 c
vegetable oil
3 c
sugar
1 1/2 tsp
peppermint extract more or less according to taste
6 large
eggs room temperature
1 c
7 up room temperature
3 c
all purpose flour
5-6 dash(es)
drops red food coloring according to your preference

PEPPERMINT BUTTER CREAM FROSTING

1 stick
butter, room temperature
1/2 c
butter flavored crisco room temperature
1 1/2 lb
box confectioners powdered sugar, sifted
3 Tbsp
milk or more if needed (i used evaporated)
2 tsp
peppermint extract (more or less according to taste)
1 large
jar raspberry or strawberry jam instead of solo fruit filling if desired(optional)

GARNISH

mini peppermint candy canes unwrapped
hershey's candy cane kisses
1 can(s)
raspberry solo fruit filling (12 oz.)

Directions Step-By-Step

1
Preheat oven to 350 degrees F. Spray with Bakers Joy or cooking spray 3 - 9 inch cake pans and set aside till needed.
2
In a large bowl, add the softened butter, oil and sugar. Beat until light and fluffy and no grains remain in batter about 5 minutes or so. Then add eggs one at a time. Beat well after each addition.
3
Measure flour into a small bowl and gradually add to sugar mixture, alternately with 7 Up. Blend until thourgly mixed.
4
Remove about 2/3 of batter into a separate bowl and add red food color according to the shade of pink that you would like. Stir with a spoon to blend well.
5
Now alternate by adding the pink and white cake batter into each of the 3 cake pans using a spoon for each color. Use what ever pattern you prefer, but I alternated a spoon of pink and then a spoon of white till all was evenly distributed among all 3 pans.
6
Bake in preheated 350 degree F. Oven for 35 to 38 minutes or until center of cake comes out clean when tested with a tooth pick. Remove from oven and let sit for 10 minutes then cool completely on a wire rack, before frosting.
7
For the Frosting- Add softened butter, crisco & powdered sugar into a medium size bowl, then start off slowly beat with wire whisk or beaters & beat till creamy and smooth, add evaporated milk, and peppermint extract then beat till completely blended.Invert first layer onto cake platter & top with frosting. Top frosting with raspberry fruit filling between each layer if desired. It does add another dimension in flavor.

Can add a few drops of red food cororing if desired to tint pink, or leave plain and garnish with Hershey's candy cane kisses and mini peppermint canes if desired.
8
Serve Proudly to your guest. This cake is moist, airy & light, now sit back and wait for the compliments. You have done yourself proud.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Hashtags: #delish, #moist, #tasty, #minty