Peppermint Red Velvet Cake

Ingredients

• 3/4 cup butter, softened
• 1-1/2 cups sugar
• 2 large eggs, room temperature
• 1/2 cup sour cream
• 1 bottle (1 ounce) red food coloring, optional
• 1 teaspoon white vinegar
• 2-1/2 cups cake flour
• 4 teaspoons baking cocoa
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• frosting:
• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup butter, softened
• 1-1/2 teaspoons peppermint extract
• 2 cups confectioners' sugar
• 1 cup crushed peppermint candies
• 31 peppermint candies
• Directions
• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream, food coloring if desired, and vinegar. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with the buttermilk, beating well after each addition.

• Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, beat cream cheese and butter until combined. Beat in extract. Gradually add confectioners' sugar; beat until smooth. Spread frosting between layers and over top and sides of cake. Press crushed candies on top and sides of cake. Arrange whole candies around bottom of cake.
• To make ahead: Unfrosted cake layers can be frozen, wrapped separately, for up to 1 month. To use, unwrap cakes; thaw on wire racks. Proceed as directed to frost and decorate.
• Nutrition Facts
• 1 slice: 702 calories, 35g fat (22g saturated fat), 134mg cholesterol, 528mg sodium, 90g carbohydrate (58g sugars, 1g fiber), 8g protein.