Fast & Festive

Yummy shortcut treats for a sweeter, simpler season

Dark Chocolate Peppermint Cake (on the cover)

This layered beauty starts with a cake mix and ends with a flourish of old-fashioned candies.

1 (15.25-oz) pkg dark chocolate fudge cake mix (like Duncan Hines) 1 (3.9-oz) pkg instant chocolate pudding mix 4 eggs ¾ cup oil

½ cup water 1 cup sour cream 3 tsp peppermint extract, divided 1 lb (4 sticks) butter, softened 8 cups powdered sugar

⅛ tsp salt ⅓ cup whole milk 2 oz white chocolate, finely chopped 2 drops red food coloring Crushed peppermint candies

1. Preheat oven to 350°F. Coat two 8-inch round cake pans with nonstick baking spray.

2. Using a hand or stand mixer, combine cake mix, pudding mix, eggs, oil, water, sour cream and 1 teaspoon peppermint extract. Mix just until smooth. Divide batter evenly between pans. Gently tap pans on counter to release air bubbles.

3. Bake 35 to 40 minutes, until a toothpick comes out clean. Remove pans to cooling rack for 15 minutes, then turn cake layers out onto rack to cool completely.

4. Using a hand or stand mixer on LOW, combine butter, powdered sugar, remaining 2 teaspoons peppermint extract and salt, scraping down sides of bowl as needed. Add milk, 1 tablespoon at a time, until frosting is spreadable.

5. Divide frosting into two bowls. Fold white chocolate into one bowl. Add food coloring to second bowl and stir to create swirls.

6. Spoon swirled frosting onto bottom cake layer and spread, allowing some to extend a bit beyond the edges. Top with second cake layer and frost entire cake with white chocolate frosting. Decorate top and sides of cake with crushed peppermint candies. Serves 12

Per serving: 975 cal, 52g fat, 156mg chol, 7g prot, 125g carbs, 105g sugar, 0g fiber, 597mg sodium

Preheat oven to 350°F. In a large bowl, combine 1 (12- to 14-oz) box cake mix (any flavor, the type without pudding in the mix), 2 eggs and ½ cup vegetable oil. Beat with an electric mixer at medium speed until well blended, about 2 minutes. Fold in 1 cup chocolate chips, nuts or dried fruit. Form the dough into balls a little smaller than golf balls and place 2 inches apart on 2 ungreased baking sheets. Bake 10 to 12 minutes, until very lightly browned at edges. Let cool completely and remove from baking sheets. Makes 2 dozen Per cookie: 134 cal, 8g fat, 16mg chol, 1g prot, 16g carbs, 10g sugar, 0g fiber, 112mg sodium

Dark Chocolate Peppermint Cake,