1 box (15.25 oz.) white cake mix
½ cup water
3 large eggs
¼ cup vegetable oil
½ cup Torani Peppermint Flavoring Syrup
½ cup (1 stick) real butter, softened
3¾ cups powdered sugar
3-4 tbsp. milk or water
2 tsp. pure peppermint extract
Crushed peppermint candy canes
½ cup water
3 large eggs
¼ cup vegetable oil
½ cup Torani Peppermint Flavoring Syrup
½ cup (1 stick) real butter, softened
3¾ cups powdered sugar
3-4 tbsp. milk or water
2 tsp. pure peppermint extract
Crushed peppermint candy canes
- Preheat oven to 350°F. Grease and flour two 9-inch cake pans
- Set aside.
- Place the dry cake mix in a large mixing bowl.
- Add water, vegetable oil, eggs, and Peppermint Syrup.
- Mix until well combined.
- Pour into prepared pans
- Bake 20-25 minutes until cake tester comes out clean.
- For the frosting:Place all ingredients in a large mixing bowl, using 3tbsp. milk or water.
- With an electric mixer, beat the ingredients on medium speed until well combined and fluffy.
- Only add the additional tablespoon of milk or water if frosting seems too thick.
- Frost cake.
- Gently press the crushed candy cane pieces into the side and onto the top of the cake
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