Peppermint Patty Chocolate Cake Recipe

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Ready in: 1-2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 16

Ingredients:
***CAKE***
1 package (1 lb 2.25oz) devils food cake mix, such as Duncan Hines
2 cups sour cream
2/3 cup oil, preferably canola
3 eggs
2 tablespoons peppermint liqueur, such as Peppermint Schnapps, or water
1 cup mini semisweet chocolate chips
***FILLING & FROSTING***
6 tablespoons butter or margarine, at room temperature
2 cups confectioners' sugar
1/4 teaspoon peppermint extract
2 cans (16 oz ea) milk chocolate frosting
mini chocolate covered peppermint cream candies, such as Peppermint Patties, quartered, optional

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Directions:

CAKE: Preheat oven to 350 degrees. Butter and flour 2-8 inch round cake pans. In bowl at low speed beat cake mix with sour cream, oil, eggs and liqueur until just combined, about 1 minute. Increase speed to medium, beat until light and fluffy, about 2 minutes. Stir in chocolate chips. Divide batter between pans. Bake 30-35 mins or until toothpick inserted in center comes out clean. Cool on racks 10 minutes. remove from pans; cool completely on racks.

FILLING: In bowl with mixer on medium speed beat batter until fluffy, about 2 minutes. Add sugar, 2 Tbsp water and peppermint extract. Beat until fluffy, about 2 minutes; refrigerate until ready to use.

ASSEMBLY: Place 1 cake layer on serving plate; spread filling over cake to within 1/2 inch of edges. Top with remaining cake layer. Spread top and side with frosting. Garnish with peppermint candies, if desired.

Per serving: 647 cals; 4 g. protein; 35 g. fat; 58 mg chol; 84 g. carbs; 446 mg sodium; 2 g fiber; 56 g sugar

This recipe from CDKitchen for Peppermint Patty Chocolate Cake serves/makes 16

Recipe ID: 32727

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