Candy Cane Cake

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 cup Cocoa, Dutch Process
  • 1 3/4 cups Flour
  • 1/2 tsp Salt
  • 1 1/2 cups Sugar
  • 2 tsp Vanilla

• Oils & Vinegars

  • 2 tsp Vinegar

• Dairy

  • 3/4 cup Butter
  • 1/2 cup Milk

• Liquids

  • 1/2 cup Water

Found on createdby-diane.com

Ingredients

• ¾ cup butter softened
• 1½ cups sugar
• 2 teaspoons vanilla
• 2 eggs
• 1¾ cups flour
• ½ cup dutch process cocoa
• ½ teaspoon salt
• ½ cup milk
• 2 teaspoons vinegar
• ½ cup boiling water
• 1 cup butter (room temperature)
• 4 cups powdered sugar
• 2-3 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 2 drops pink food coloring

Directions

• prepare 2-8 baking pans by spraying them with a baking spray and wrap them in water soaked leveling strips if you like your cakes baked evenly. I love the nonstick strips by Wilton, or I pin old strips of towels that Ive soaked in water.
• In a large mixer bowl beat butter and sugar until fluffy.
• Add in vanilla and mix in each egg in one at a time.
• Mix in flour, cocoa, baking soda and salt.
• Add milk and vinegar and mix, then pour in boiling water and mix until combined.
• Separate batter evenly into the two pans.
• Bake at 350 degrees for 35 minutes or until toothpick comes out clean.
• In large mixer bowl beat butter with sugar and add in heavy cream, vanilla until mixed smooth.
• place ½-3/4 cup frosting to be tinted pink in a separate bowl, you can add additional flavors as well, such as peppermint extract ¼ teaspoon.
• Spread the pink frosting on the first layer of cake, add the second layer, top that layer with white frosting and then pipe the edge with a star tip and add the candy canes on top.
• It is best to add the candy canes to a chilled cake if you are not going to be eating it immediately as the weight of the candy canes will slide on room temperature cake that has not been chilled.