- 1
Ingredients
- Cake
- 1 stick soft butter
- 1 1/2 c sugar
- 4 eggs
- 1/4 c oil
- 3/4 c milk
- 1/4 c white chocolate liqueur (or 1/4 c water)
- 1/4 c whipped cream vodka (or 1/4 c water)
- 2 c flour
- 1 T baking powder
- 1/2 t salt
- 1 package white chocolate instant pudding
- 2 T peppermint schnapps (or 1/4 t peppermint extract)
- Filling
- 8 oz cream cheese
- 1/2 c 10x sugar
- 1/4 c peppermint schnapps (or 1t peppermint extract)
- 1/3 c peppermint candies crushed fine
- 1 c heavy cream
- red food coloring, optional
- Assembly
- 3 T white chocolate Hot cocoa (make according to package directions mixed with 3T white chocolate liqueur
- 2 t white chocolate hot cocoa mixed with 2T peppermint schnapps
Preparation
Step 1
Directions Cake:
*Preheat oven to 350 degrees. Grease and flour 3 9-inch round cake pans.
*Beat the softened butter with the sugar until smooth.
*Beat in the eggs, milk, water, oil and liqueur (or water).
*With mixers on low, incorporate the flour, baking powder, salt and pudding mix. Then raise speed to medium and beat for 2 minutes.
*Put 1/3 of the mix each into 2 of the baking pans. Mix the Peppermint Schnapps into the remaining 1/3 and pour into the third prepared pan. NOTE: WHEN PUTTING THIS PAN INTO THE OVEN AND WHEN TAKING IT OUT, REMEMBER WHICH PAN HOLDS THE PEPPERMINT LAYER.
Directions, Filling:
*Beat cream cheese, powdered sugar and peppermint schnapps until smooth. Mix in crushed candies. Add red food coloring if desired.
*In a separate bowl, beat heavy cream until stiff peaks form.
*Fold heavy cream into the cream cheese mixture.
Directions, Frosting:
*Beat all ingredients until stiff peaks form.
Directions, Assembly:
*Put one of the 2 layers without the peppermint onto a plate. Pierce the top with a fork and very slowly drizzle half of the cocoa/white chocolate liqueur mixture over the top and allow to sink in.
*Cover with ½ of the filling mixture.
*Put the layer of the cake with the peppermint in it on top, pierce and drizzle the cocoa/peppermint mixture and allow to sink in. Cover with the other half of the filling mixture.
*Top with final layer of cake, pierce and drizzle with the rest of the coca mixture.
Frost sides and top with the frosting. decorate according toyour preferences.
Keep refrigerated.