Rating: 4 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

This rich holiday cake is a show-stopper that will become a family holiday classic recipe.Don't be tempted to substitute peppermint extract for the peppermint oil used in this recipe. Peppermint oil, available from cake-supply stores, has an intense, highly concentrated flavor like that found in chocolate-covered peppermint patties.

Recipe by Southern Living December 2003

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Yield:
Makes 16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spoon batter evenly into 2 greased and floured 10-inch round cakepans. Bake at 350° for 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pans on a wire rack 10 minutes; remove from pans, and let cool completely on wire rack.

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  • Stir together Vanilla Buttercream Frosting and peppermint oil until well blended. Spread frosting mixture evenly between cake layers. Spread Chocolate Ganache evenly over top and sides of cake.

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