Black and White Loaf Cake

  • 1 (18.25-ounce) box devil’s food cake mix, Pillsbury®
  • 11/4 cups whole milk
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • Peppermint Buttercream (recipe follows)
  • 1 (16-ounce) container creamy home-style chocolate frosting, Duncan Hines®
  • Garnish: chocolate-covered peppermint patties, York ®, chocolate baking pieces, York®
  1. Preheat oven to 350°. Spray 2 (9-inch) square cake pans with nonstick baking spray with flour.
  2. In a large bowl, combine cake mix, milk, oil, eggs, cocoa powder, and vanilla. Beat at low speed with an electric mixer for 30 seconds. Increase speed to medium, and beat for 2 minutes, or until smooth. Pour batter evenly into prepared pans.
  3. Bake for 22 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
  4. Cut each cake in half, forming 4 (9x41/2-inch) rectangles. Place 1 cake layer on a cake plate. Spread about 2/3 cup Peppermint Buttercream evenly over top. Top with 1 cake layer, and repeat with remaining Peppermint Buttercream and cake layers. Spread chocolate frosting evenly over top and sides of cake. Garnish with chocolate-covered peppermint patties and chocolate baking pieces, if desired.
  • Yields: 1 - 9-inch cake
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