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Chocolate Candy-Cane Cake

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“A Christmas Classic (yes, I know it's July when I'm posting). From Better Homes and Gardens Magazine”
READY IN:
2hrs 45mins
SERVES:
12
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Grease and flour two 9 x 1 1/2 inch round baking pans. (I always use a parchment paper liner, too, greased and floured).
  2. In a small mixing bowl stir together the flour, cocoa powder, and salt. Set aside.
  3. Beat the shortening with an electric mixer on medium to high speed in a large mixing bowl for about 30 seconds until softened.
  4. Add the sugar and 1 teaspoon of vanilla to the shortening and beat until well combined.
  5. Add eggs, one at a time, beating on medium speed after each addition. Beat in the food coloring on low speed.
  6. Alternately add the flour mixture and the buttermilk, beating on low speed after each addition just until combined.
  7. Stir together the baking soda and vinegar. Add to the batter, mixing until well combined.
  8. Pour batter evenly between prepared pans. Bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center of each cake comes out clean. Cool the cakes in the pans for 10 minutes.
  9. Remove cake layers from the pans and cool completely on a wire rack (spray rack with non-stick cooking spray to prevent sticking).
  10. For Frosting:
  11. In a large mixing bowl combine cream cheese, butter, and 2 teaspoons of vanilla. Beat with an electric mixer until light and fluffy. Gradually beat in 5 1/2 to 6 1/2 cups of powdered sugar until frosting reaches a spreading consistency.
  12. Place one layer on cake plate frost top. Place second layer on top and frost tops and sides with a thin "crumb coat". Refrigerate for 15 to 30 minutes.
  13. Remove cake from refrigerator and frost with remaining frosting.
  14. Decorate cake top with crushed peppermint candies.
  15. Refrigerate cake.

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