Chocolate Chiffon Cake with Peppermint Frosting
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
A beautiful chiffon cake made from a boxed cake mix and laced with peppermint icing for the perfect duo of chocolate & mint.
Ingredients
  • 5 large egg whites
  • ½ teaspoon cream of tartar
  • 1 package (18.25 ounces) devil's food cake mix
  • ¾ cup water
  • ½ cup canola oil
  • 3 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 8 tablespoons (1 stick) butter, at room temperature
  • ½ teaspoon pure peppermint extract
  • 3½ cups sifted confectioner's sugar
  • 3-4 tablespoons milk
  • ½ cup crushed peppermint candies
Instructions
  1. Preheat oven to 325 degrees. Set aside two greased 8" cake pans.
  2. Place the egg whites & cream of tartar in a mixing bowl. Beat with your mixer on high speed until stiff peaks form (approximately 2-3 minutes). Set aside.
  3. Place the cake mix, water, oil, egg yolks, and vanilla in a large mixing bowl. Beat these until incorporated.
  4. Turn the egg whites out on top of the batter and fold it in until the mixture is light, but well combined.
  5. Bake the cakes until they spring back when lightly touched with your fingers, approximately 45-50 minutes.
  6. Invert them immediately and allow the cakes to cool for one hour upside down.
  7. Remove them from the cake pan and place them right side up again.
  8. Place the butter, peppermint extract, and 1 cup of the confectioners' sugar in a large mixing bowl.
  9. Blend to incorporate and slowly add in the remaining sugar and remaining milk. If the frosting seems too stiff, add in an additional tablespoon of milk.
  10. Decorate with crushed peppermint candies on top.
Recipe by The Motherload at http://momadvice.com/blog/2014/01/chocolate-chiffon-cake-with-peppermint-frosting