Once again, here is another cake that I have discovered since moving to Georgia. Red Velvet cake is a big thing here. This is a twist for the holidays that I really like. I got the recipe from Southern Living magazine.
1Beat first 4 ingredients according to cake mix package directions.
2Beat yellow cake mix and next 6 ingredients according to package directions. Spoon red batter alternately with white batter into 3 greased and floured 9-inch round cake pans. Swirl batter gently with a knife.
3Bake at 350 degrees F for 22-25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans; cool on wire racks.
4Spread Peppermint Cream Cheese Frosting between layers and on top and sides of cake. (Cake may be chilled up to 2 days or frozen up to 1 month.) Garnish, if desired. Serve within 2 hours.
5*1 3/4 cups yellow cake mix may be substituted.
6If cake is frozen, thaw completely before garnishing to prevent crushed candy from running. Do not refrigerate after garnishing.
7For Frosting: Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at low speed until smooth. Add extract, beating until blended.