- 1
Ingredients
- 1 package (18.25-oz.) white cake mix
- 8 ounces (1 carton) sour cream
- 1/4 cup (1/2 stick) butter, softened
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- Seven Minute Frosting-recipe follows
- 6 large egg whites, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3/4 cup sugar
- 3/4 cup light corn syrup
- Peppermint Candy
- 30 ounces *(about) peppermint mints or sticks, crushed
Preparation
Step 1
MAKES 12 SERVINGS; PREP: 1 HR.; BAKE: 22 MIN.; COOL: 1 HR., 5 MIN.; FREEZE: 1 HR.
* To crush peppermints: place small amounts in cloth or plastic bag and bang with hammer, repeat until all the peppermints are crushed.
1. Preheat oven to 350°. Beat together first 5 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape down bottom and sides of bowl as needed. Pour batter into 3 greased and floured 8-inch round cake pans.
2. Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
Wrap in plastic wrap, and freeze 1 hour or up to 1 month.
3. Spread frosting between layers, sprinkle generously with crushed peppermints; spread frosting on sides and top of cake and cover with generously crushed peppermints.
Seven Minute Frosting:
In medium mixing bowl, at high speed, beat egg whites, vanilla and salt for about one minute. or until soft peaks form.
Gradually beat in the sugar and beat about 1 1/2 minutes until stiff peaks form. Gradually add the corn syrup mixture, still beating at high speed, about 2-3 minutes. Beat until stiff peaks form again.
This is enough frosting for one 3-layer cake: sides, top and filling.