Mint-Chocolate Santa Claus Cake

Kids will love this two-layer peppermint-flavored chocolate cake that's been cleverly frosted to look like Santa Claus.

Mint-Chocolate Santa Claus Cake
Servings: 24 Prep 20 mins Bake 350°F 40 mins

Ingredients

  • 1 box (18.25 ounces) devils food cake mix
  • 1 1/3 cups water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 teaspoon peppermint extract
  • 2/3 cup mini chocolate chips
Frosting:
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup solid vegetable shortening
  • 2 teaspoons peppermint extract
  • 2 teaspoons vanilla extract
  • 2 boxes (16 ounces) confectioners sugar
  • 6 - 7 tablespoons milk
  • 1 cup prepared chocolate frosting
  • Red food coloring
  • Assorted candies for decoration

Make It

1. Heat oven to 350 degrees F. Coat 2 heart-shaped pans ( 8 x 7-1/2 x 2-inch) with nonstick cooking spray. Line bottom of pans with parchment or waxed paper; spray again.

2. Blend cake mix, water, oil and eggs in large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Stir in peppermint extract and chocolate chips. Evenly divide between prepared pans.

3. Bake at 350 degrees F for 40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 to 15 minutes on a wire rack. Turn out of pans and cool completely. Remove paper.

Frosting:

4. On low speed, beat butter, shortening and extracts until combined. Gradually beat in confectioners sugar and 6 tablespoons of the milk, until smooth. Add the additional tablespoon of milk if needed for good consistency.

5. Level top of cake layer with serrated knife. Place a cake layer, cut side down, on a serving plate. Frost with 1 cup prepared chocolate frosting. Place remaining layer on top, cut side down.

6. Tint 3/4 cup of the white frosting light pink with food coloring. Spread on top of cake. Apply 3/4 cup of white frosting to sides in a thin coat.

7. Place cake in front of you, pointy side up. With a toothpick, mark where ruffle of hat will be piped, about 2-1/2 to 3 inches from top. Mark where beard ends on face, leaving a 3-inch round for face.

8. Tint 3/4 cup frosting bright red and place in a small pastry bag fitted with coupler and a small star tip. Pipe on hat. Place remaining white frosting in a large pastry bag fitted with coupler and a shell tip. Pipe a ruffle along the brim of the hat. Pipe swirls for hair and beard using C motion. Pipe pom-pom on point of hat. Place candy on face for eyes and nose. Pipe on eyebrows and mouth.

Nutrition Facts

Servings Per Recipe: 24; Amount Per Serving: cal. (kcal): 433, Fat, total (g): 19, chol. (mg): 38, sat. fat (g): 6, carb. (g): 65, fiber (g): 1, pro. (g): 2, sodium (mg): 203, Percent Daily Values are based on a 2,000 calorie diet.