- 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®
- Preheat oven to 350°. Spray 2 (9-inch) square cake pans with nonstick baking spray with flour.
- 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.
- 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.
- 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
Related Articles