Chocolate-Peppermint Layer Cake Recipe

Serves: 16
Points Value: 4

1 (18 1/4 oz) package dark chocolate fudge-cake mix
1 1/4 cups water
1/2 cup light mayonnaise
3/4 cup fat-free egg substitute
3/4 tsp peppermint extract
1 (12 oz) container frozen fat-free whipped topping, thawed

Preheat the oven to 350 F. Spray 2 (9 inch) round cake pans with nonstick spray.

With an electric mixer on low speed, beat the cake mix, water, mayonnaise, egg substitute and peppermint extract in a large bowl until blended, about 1 minute. With the mixer on medium-high speed, beat until fluffy, about 2 minutes. Spread the batter evenly in the pans. Bake until a toothpick inserted into the center of each cake comes out clean, 25-30 minutes. Cool in the pans on a rack 15 minutes. Remove from the pans and cool completely on the rack.

With a large serrated knife, slice each cake in half horizontally to make a total of 4 layers.

Place 1 layer, cut side up, on a serving plate. Spread the top with 1 cup of whipped topping, leaving a 1/2 inch border. Top with another layer cut side down, and spread with 1 cup of whipped topping. Repeat with the remaining 2 layers and 2 cups of whipped topping. Garnish the cake with gumdrop holly leaves and berries or candies if using (see below).

Good as Gumdrops!
Sprinkle a work surface with 1 tsp sugar. For each leaf, roll out a large green gumdrop to 1/8 inch thickness. Sprinkle the gumdrops with sugar a couple of times to keep them from sticking to the rolling pin.

Spray a 1 to 2 inch leaf shaped cooking cutter or pair of kitchen scissors with nonstick spray. Cut leaf shapes out of each green gumdrop.

Cut 1 large red gumdrop into quarters with a small knife. Gently roll each piece into the shape of a holly berry.

Pinch the holly berries and leaves together to create clusters and decorate the cake as desired.

Youtube.com Video:Blue Bunny Perfectly Peppermint Ice Cream Cake

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