Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Peppermint Mocha Crunch Cake
Moist chocolate cake with a rich peppermint buttercream, this cake recipe is perfect for the holidays!
Prep Time
30
minutes
mins
Cook Time
20
minutes
mins
Total Time
50
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
10
servings
Calories:
552
kcal
Author:
Jessica Burgess
Ingredients
Cake:
1
box
chocolate cake mix
cooked according to package EXCEPT: replace the amount of water needed with International Delight® Peppermint Mocha Coffee Creamer.
Frosting:
1
cup
shortening
4
Tablespoons
Peppermint coffee creamer
4
cups
powdered sugar
1
teaspoons
clear butter flavoring
1
cup
semi-crushed peppermint candies
1/2
teaspoon
clear peppermint flavoring
optional
Instructions
Cake:
Divide prepared cake batter into 2 greased, 8-inch round cake pans.
Bake the cake according to the box directions, except replacing water required for mix with Peppermint Mocha Coffee Creamer.
Frosting:
While cake is baking, and cooling, prepare frosting/filling.
With the mixer, mix together shortening, creamer, butter flavoring, and peppermint flavoring if desired.
Slowly, one cup at a time, mix in powdered sugar, until smooth.
Assemble:
When cake has completely cooled, frost one cake with the frosting, and sprinkle crushed peppermint candies on top.
Place the second layer of cake on top.
Arrange peppermint candies into the middle filling.
Frost the top of the cake, using a piping bag/large star tip like shown in photos.
Sprinkle remaining peppermint candies over the top of the cake.
Nutrition
Serving:
1
slice
|
Calories:
552
kcal
|
Carbohydrates:
79
g
|
Protein:
2
g
|
Fat:
27
g
|
Saturated Fat:
6
g
|
Sodium:
358
mg
|
Potassium:
142
mg
|
Fiber:
1
g
|
Sugar:
63
g
|
Calcium:
65
mg
|
Iron:
2
mg