Gallery

Recipe Summary

prep:
20 mins
bake:
20 mins
microwave:
2 mins
chill:
20 mins
freeze:
15 mins
total:
1 hr 17 mins
Servings:
12
Yield:
servings
Advertisement

Ingredients

Cake
Chocolate Curls
Frosting

Directions

Instructions Checklist
  • Heat oven to 350°. Line
    bottoms of three 8-inch round
    cake pans with wax paper.
    Coat with nonstick cooking
    spray.

    Advertisement
Cake
  • Prepare cake mix
    according to package
    directions, substituting
    buttermilk for water. Divide
    batter evenly among prepared
    pans and smooth tops. Bake
    at 350° until firm and a
    toothpick inserted in center
    comes out clean, 17 to 20
    minutes. Transfer pans to a
    wire rack and let cool 10
    minutes. Invert and let cool
    completely.

Curls
  • Chop 4 oz of the
    white chocolate. Place in a
    small microwavable bowl with
    shortening. Microwave, stirring
    frequently, until smooth, about
    1 minute. Pour mixture into a
    small plastic-wrap-lined loaf
    pan. Tap on counter to
    smooth. Refrigerate until set,
    about 20 minutes. (You will
    have more chocolate than
    needed for curls, but to get
    good curls you need a block.)

Frosting
  • Chop remaining
    4 oz white chocolate.
    Microwave 1 minute, stirring
    frequently until smooth; set
    aside to cool slightly.

  • Beat cream cheese and
    butter in a large bowl until
    fluffy. Gradually add cooled
    chocolate, beating until
    smooth, making sure to
    scrape down sides of bowl.
    Add powdered sugar, vanilla
    and peppermint extract.
    Beat until smooth. Increase
    speed to high and beat
    frosting until light and fluffy,
    about 3 minutes.

  • With a serrated knife, trim
    tops of cake layers to make
    even. Place one cake layer on
    a serving platter, trimmed side
    up. Spread a generous cup of
    frosting over top. Place
    another cake layer on top of
    frosting, trimmed side down,
    gently pressing into frosting to
    make level. Spread a generous
    cup of frosting over top. Place
    remaining cake layer on top of
    frosting, trimmed side down,
    pressing into frosting to make
    level. Spread a thin crumb
    coating of frosting all over
    cake. Place cake in freezer for
    15 minutes to set.

  • Meanwhile, whip heavy cream
    until fluffy and smooth. Fold
    into remaining frosting. Place
    Peppermint Plate on a flat
    serving platter. Transfer chilled
    cake to Peppermint Plate. Spread
    frosting over cake, making soft
    swirls with the tip of an offset
    spatula or a small spoon.

  • Line a cookie sheet with wax
    paper. Remove chocolate block
    from loaf pan; peel away plastic.
    Holding chocolate with a piece
    of paper towel to prevent
    melting, make curls using a
    vegetable peeler. Place curls on
    prepared pan. If chocolate or
    curls become too soft, return
    chocolate to refrigerator.

  • Decorate top of cake with
    curls and peppermint candies.

Advertisement