Peppermint Cake

Okay, so this is more like an assembly guide than an actual recipe.  This is my quick-n-dirty peppermint cake because (insert whisper here) I used a box cake mix and pre-made icing.  Yeah, I did...but I enhanced it and made it all pretty-like so try it before you judge.  If you are so inclined to start from scratch, then it will be all the more superb for your efforts, but if you're a busy gal (or guy) like me, this is a "quick" way to make something special to, say, celebrate your dad's birthday one day late. (Happy Birthday GP Dad!)

Peppermint Cake

2 8" layers chocolate cake
2 16 oz. containers white icing
1/4 tsp peppermint extract
2 drops red food coloring
Andes Peppermint Crunch Baking Chips

Whip up your favorite chocolate cake recipe, make two 8" cakes.  Allow to cool to room temp.

When you are ready to assemble, brush any excess crumbs off one of the cakes and lay it down on a cake dish or plate.

In a small bowl, mix 2/3 of 1 can of icing with 2 drops of food coloring and 1/4 tsp peppermint extract.

Spread the peppermint icing on the first layer.

Brush any excess crumbs off the second cake and lay on top of the iced first layer.

With the remaining icing from the open container, create a crumb coat.  This is basically a thin layer of icing that captures all the remaining crumbs from the cake.

Put the crumb-coated cake in the fridge (or out on the back porch if its cold and there's no room in your fridge) for about 10-15 minutes to allow the icing to set.

Once the crumb coat is set, use the second container and generously Betty Crocker your cake...this is where you put large dollops of icing on it and swirl-swish the icing on to create the Betty Crocker iced cake look. :)

To finish the cake, sprinkle a layer of Andes Peppermint Crunch Baking Chips around the edge of the cake and lightly sprinkle some on top for good measure.

Serve up with your favorite (peppermint!) ice cream and enjoy the oohs and aahs of your friends and guests (and birthday boys).