RED VELVET PEPPERMINT CAKE

FOR THE CAKE:
1 (18.25 OZ) pkg white cake mix
3 egg white
1 1/3 cups plus 1/2 cup buttermilk, divided use
2 tablespoons vegetable oil
1 (9 ounce) pkg yellow cake mix (1 3/4 cups dry yellow cake mix)
1/2 cup buttermilk
1 egg
1 1/2 tablespoons unsweetened cocoa powder
1/2 teaspoon liquid red food coloring
1 teaspoon cider vinegar
FOR THE PEPPERMINT CREAM CHEESE ICING:*
1 (8 ounce) package cream cheese, softened
1 cup butter or margarine, softened
2 packages (1 lb each) powdered sugar
2 teaspoons peppermint extract
FOR THE GARNISHES:
Holiday Trees design made using:
6 (5 inch) candy canes, crushed
12 (5 inch) green candy canes, broken
12 round peppermint candies

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round cake pans.

Beat together white cake mix (dry), egg whites, 1 1/3 cups buttermilk, and 2 tablespoons vegetable oil according to cake mix package directions; set aside.

Beat yellow cake mix (dry), the remaining 1/2 cup buttermilk, 1 egg, cocoa powder, cider vinegar, and red food coloring according to package directions. Spoon red batter alternately with white batter into prepared cake pans. Swirl batter gently with a knife.

Bake at 350 degrees F for 22-25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks.

TO MAKE THE PEPPERMINT CREAM CHEESE ICING:
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at low speed until smooth. Add extract, beating until blended.

TO FROST THE CAKE:
Spread Peppermint Cream Cheese Frosting between layers and on top and on sides of cake. (Cake may be chilled up to 2 days or frozen up to 1 month) Garnish, if desired. Serve within 2 hours.

*FOR QUICK PEPPERMINT ICING:
Stir together 3 (16-ounce) containers of ready to spread cream cheese frosting and 2 teaspoons of peppermint extract. (2 Teaspoons vanilla extract may be substituted)

Makes 1 (3-layer cake)
Adapted from source: Southern Living magazine, December 1998