I just made this cake for Christmas and it was a BIG hit. We had families for dinner on both Christmas Eve day and Christmas day. This cake recipe was large enough to feed both groups and still have some left over for my immediate family (which made our 18 year old son very happy!) I was able to make it on December 23rd and it is still fresh and good today. When making it, I followed the advice of two other reviewers... one for doubling the amount of peppermint extract in both frosting and chocolate topping layers and one for freezing the cake before frosting it, however, I did not freeze it long enough and still had some difficulty getting the frosting to spread without tearing up the top of the cake. Will freeze it longer next time. I stored the finished cake in the refrigerator but took it out before each meal, to warm to room temperature, so that the topping layer would not crack when cut. I am a true-blue "chocoholic" so used a dark chocolate extra moist cake mix and replaced the 1 1/2 cups of milk chocolate chips with 12 oz. of semi-sweet chocolate chips. I "sparkled" it up a bit for the holidays by placing a dollop of extra creamy whipped topping on the serving plate next to each piece of cake and then sprinkled the topping with peppermint dust leftover from making peppermint bark earlier in the week. Judging by my families' comments, I will definitely be making this cake again!
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I just made this cake for Christmas and it was a BIG hit. We had families for dinner on both...