Ingredients
3/4 cup butter, softened1-1/2 cups sugar2 large eggs, room temperature1/2 cup sour cream1 bottle (1 ounce) red food coloring, optional1 teaspoon white vinegar2-1/2 cups cake flour4 teaspoons baking cocoa1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1 cup buttermilkFROSTING:2 packages (8 ounces each) cream cheese, softened1/2 cup butter, softened1-1/2 teaspoons peppermint extract2 cups confectioners’ sugar1 cup crushed peppermint candies31 peppermint candies
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream, food coloring if desired, and vinegar. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with the buttermilk, beating well after each addition.
Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, beat cream cheese and butter until combined. Beat in extract. Gradually add confectioners’ sugar; beat until smooth. Spread frosting between layers and over top and sides of cake. Press crushed candies on top and sides of cake. Arrange whole candies around bottom of cake.
