Three Layer Peppermint Cake

Directions

Preheat your oven to 350 F degrees, or 325 F for dark or nonstick pans. Mix cake according to package directions. Poor a little cake batter into each of your 3 (8 inch) round cake pans that have been sprayed with a nonstick butter flavored spray, reserving approximately 1/3 of the cake batter. With remaining batter add 1 tbs of cocoa powder, 45 drops of food coloring, and 1/4 tsp peppermint extract and mix until all is combined. Poor some of this on top of each cake, keeping the cakes evenly filled so they will cook evenly. With a toothpick you can swirl the cake a bit if you like before baking for 18 to 20 minutes or until a toothpick inserted in center comes out clean. Let cakes cool for 10 minutes before removing from pan and moving to a cooling rack. Let them cool completely before frosting. Once they are cool, mix 1/2 a container of white frosting with 55 drops of red food coloring, 1 tbs cocoa powder, and 1/8 tsp peppermint extract, I used an electric mixer. Start by putting a small spoonful of white frosting down on the center of your cake plate to help keep cake from sliding. Invert 1 cake onto plate. Put white frosting around edges then put about 1/3 of the red frosting in the center. This method will keep your cake looking clean when you ice the entire thing in white. Repeat this process for the second layer. After you put the third layer on, frost the entire cake with the rest of the white frosting, I like to do the sides of the cake first. Then put the rest of your red frosting on the top only. Decorate top edges of cake with your peppermint crunch baking chips. Store leftover cake covered in fridge.