peppermint velvet gooey butter cake

How To Make peppermint velvet gooey butter cake

• 
  Step 1
  Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan.
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  Step 2
  Add the cake mix to a large bowl. Melt 1/2 cup butter and add it to the cake mix along with 1 egg. Stir until combined.
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  Step 3
  Pat the batter into the prepared pan.
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  Step 4
  Melt the remaining 1/2 cup butter and add it to a medium bowl. Add the cream cheese, remaining eggs, vanilla, and peppermint extract. Set aside. Measure out 2 tablespoons of the powdered sugar into a small bowl and set aside. Beat the cream cheese mixture on low, gradually adding the remaining powdered sugar until combined.
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  Step 5
  Gently fold in 1/4 cup of the crushed candy canes.
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  Step 6
  Pour over the red velvet batter.
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  Step 7
  Bake for 40 minutes, or until top is set, but center is still gooey.
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  Step 8
  Meanwhile, beat the cream on high until soft peaks form. Add the set aside 2 tablespoons of powdered sugar and continue to beat until stiff peaks form. Gently fold in the remaining crushed candy canes. Cover with plastic wrap and chill until ready to serve.
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  Step 9
  In a microwave safe bowl, heat the chocolate chips and vegetable oil on high for 15 seconds. Stir. Repeat 1-2 more times, or until chips are melted.
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  Step 10
  Allow the cake to cool for at least 15 minutes. Cut into squares. Serve each piece with a dollop of whipped cream and a drizzle of melted chocolate.
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