2 c Cake flour; sifted 1 ts Baking soda; 1/3 c Vegetable shorting; softened 1/4 c Granulated sugar replacement 1 Egg; 2 oz Baking chocolate; melted 1/2 ts Peppermint oil; 2 ts Vanilla extract; 1/2 c Unflavored milk; 1/4 c Skim milk Sift flour, baking soda and salt together. Cream shortening and sugar replacement unitl light and fluffy. Add egg and beat well. Add chocolate, peppermint oil and vanilla and blend thoroughly. Beat in yogurt. Add flour mixture and milk alternately in small amounts. Beat well after each addition. Pour batter into two well-greased 9-in. pans or one 9" X 13" pan. Bake at 350 degrees for 30 to 40 minutes or until cake tests done. Food Exchange per serving: 1/2 brEAD EXCHANGE + 1 FAT EXCHANGE; CAL: 82; Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal Master.
How To make Peppermint Cake's Videos
How to Make Chocolate Peppermint cake
How to Make Chocolate Peppermint cake
A rich chocolate peppermint cake with a kiss of peppermint, a white chocolate peppermint buttercream filling, crushed peppermint and a silky Italian buttercream all over. Full recipe and more photos on the blog.
Peppermint Layer Cake
This Peppermint Chip Layer Cake is made with a super moist and fluffy peppermint cake and peppermint chip frosting! The candy wreath decoration on top is super fun and makes it perfect for the holidays! Recipe:
How to Make Peppermint Sheet Cake
How to Make Peppermint Sheet Cake
This has to be the easiest cake ever! It’s basically a super-moist vanilla cake with crushed candy cane mixed in topped with the perfect buttercream and a hint of mint. This was definitely one of the most popular cakes I’ve made for the holidays soooo maybe make two?
Full Recipe:
Chocolate Peppermint Cake | Christmas Cake
This rich and decadent chocolate cake from the winter chapter of My Book is kissed with peppermint and topped with dramatic shards of peppermint bark. The cake is pure chocolate flavor with a soft, tender crumb. Paired with a silky buttercream and chocolate ganache it's basically the perfect cake to celebrate the season. Say hello to your new favorite Christmas Cake! Thanks SO much to everyone who's already ordered a copy, and if you haven't gotten one yet you can use the links below!
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How to Make White Chocolate Peppermint Poke Cake | Holiday Creations | Kroger
White Chocolate Peppermint Poke Cake
Ingredients 1 box Pillsbury Moist Supreme White Cake Mix 1 cup water 3 large eggs 1/2 cup oil 1 cup peppermint candies, crushed, divided 1 package white chocolate instant pudding mix 2 cups milk 1/2 teaspoon peppermint extract 12 ounces whipped topping, thawed
Directions
Step 1 Heat oven to 350°F. Spray a 9”x13” pan with nonstick spray; set aside.
Step 2 In a bowl beat together cake mix, water, eggs and butter until blended. Fold in ½ cup peppermint candies and spread in prepared pan.
Step 3 Bake 25-27 minutes until a toothpick inserted in the center comes out clean. Allow to stand 10 minutes.
Step 4 Meanwhile, in a bowl beat together pudding mix, milk and peppermint extract until slightly thickened.
Step 5 Using the handle of a wooden spoon poke warm cake evenly over the surface and all the way to the bottom of the pan. Spread pudding mixture over cake making sure it gets in the holes. Refrigerate until cooled completely.
Step 6 Frost cake with whipped topping and sprinkle with remaining peppermint candies. Store refrigerated.
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