ChocolatePeppermint Cake

ACTIVE TIME: 1 hr. TOTAL TIME: 4 hrs. SERVES: 12

Minty white chocolate filling makes our showstopper extra irresistible

1 (15.25 oz.) pkg. devil’s food

cake mix

3 eggs

1⁄3 cup oil

2 (8 oz.) conts. frozen whipped

topping, thawed

8 oz. white chocolate, chopped,

melted

1⁄4 tsp. peppermint extract

Kelly green concentrated food gel 1⁄3 cup hot fudge topping Chocolate curls (optional)

1 Heat oven to 350°F. Coat 3 (8") cake pans with cooking spray. Prepare cake mix according to package directions with eggs, oil and 1 cup water. Divide among pans. Bake until pick inserted in centers comes out clean, 18–20 min. Let cool 20 min.

Transfer from pans to rack; cool. Reserve 2⁄3 cup whipped topping. Fold 1 cup whipped topping into white chocolate. Gradually fold in remaining whipped topping until blended. Stir in extract. Tint light green with food coloring.

2 If desired, trim cake tops to level. Place 1 cake layer on serving plate. Spread 1⁄3 of white chocolate mixture (about 11⁄4 cups) over cake top. Repeat layering twice. Chill until set, 1 hr. Combine hot fudge topping (do not heat) and 1 Tbs. water. Spoon on top of cake; spoon reserved topping over. If desired, top with chocolate curls. Per serving: Cal. 441 Pro. 5g Carb. 53g Fiber 1g Sug. 38g Chol. 50mg Sod. 356mg Total fat: 22g Sat. 13g Trans. 0g