Chocolate Cake with Vanilla Frosting & Candy Cane Forest

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 3/4 cup Cocoa, unsweetened
  • 6 cups Powdered sugar
  • 1 tsp Salt
  • 1 pinch Salt
  • 2 cups Sugar
  • 2 1/2 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 2 cups Butter
  • 1 cup Milk

• Desserts

  • 1 Peppermint discs and assorted sized candy canes

• Liquids

  • 1 cup Water

Found on anallievent.com

Ingredients

• 1-3/4 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 tsp. salt
• 2 cups sugar
• 3/4 cup unsweetened cocoa
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 1-1/2 teaspoons vanilla extract
• 1 cup boiling water
• Peppermint discs and assorted sized candy canes for garnish
• 2 cups butter at room temperature
• 6 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 pinch of salt

Directions

• Preheat oven to 350º F.
• Grease and flour 3 cake pans. Set aside.
• Combine the dry ingredients in mixing bowl.
• Add eggs, milk, oil and vanilla.
• Beat on medium speed for 2 minutes.
• Stir in boiling water.
• Pour into pans and bake for 30 minutes or until a toothpick inserted into center comes out clean.
• Cool 10 minutes. Remove from pans and cool completely on wire racks. Once cool, frost with vanilla frosting.
• Add crushed peppermint discs around the top portion of the cake and top with different sized candy canes.
• Beat butter on medium until creamy. Add powdered sugar 1/2 cup at a time, beating after each addition. Beat in vanilla and salt.