Red Velvet Peppermint Cake

Ingredients

• 1 (18.25-ounce) package white cake mix
• 3 egg whites
• 1 1/3 cups buttermilk
• 2 tablespoons vegetable oil
• 1 (9-ounce) package yellow cake mix*
• 1/2 cup buttermilk
• 1 large egg
• 1 1/2 tablespoons cocoa
• 1/2 teaspoon baking soda
• 2 tablespoons liquid red food coloring
• 1 teaspoon cider vinegar
• Peppermint Cream Cheese Frosting
• Garnishes: Holiday Trees, 6 (5-inch) red and white peppermint candy canes, crushed; 12 (5-inch) green candy canes, broken; 12 round peppermint candies

Directions

1. Beat first 4 ingredients according to cake mix package directions.
2. Beat 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 cakepans. Swirl batter gently with a knife.
3. Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks.
4. Spread 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