Zutaten für Chocolate Candy Cane Cake
- Cake Flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon salt
- Shortening
- Granulated Sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- Red Food Coloring
- 1 cup buttermilk
- 1 teaspoon baking soda
- Vinegar
- Peppermint Candy
- Cream Cheese
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
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Zubereitung von Chocolate Candy Cane Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, oil, buttermilk, vanilla extract, and melted chocolate.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly between the prepared baking pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting: In a large bowl, beat the butter until light and fluffy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add the milk and vanilla extract, and beat until smooth and creamy.
- Stir in the crushed candy canes.
- Once the cakes are completely cool, frost the top of one layer with half of the frosting.
- Carefully place the second cake layer on top and frost the entire cake with the remaining frosting.
- Garnish with extra crushed candy canes, if desired.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
320g
Fat
59g
Carbs
34g
