Peppermint Patty Chocolate Cake
ready in: 1-2 hrs
recipe id: 32727
1 package (1 pound, 2.25 ounce size) devils food cake mix
2 cups sour cream
2/3 cup canola oil
2 tablespoons peppermint liqueur, such as Peppermint Schnapps, or water
1 cup miniature 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 ounce size) milk chocolate frosting
mini chocolate covered peppermint cream candies, such as peppermint patties, quartered, optional
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 minutes 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.
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