I called it a "Candy Cane Cake" and it was the perfect ending at my in-law's Christmas dinner this year! Minor adjustments I made to the recipe: I used a box of Red Velvet Cake mix and made it per box instructions except substituted buttermilk for water. Also, the frosting is not nearly enough... I softened 2 cream cheese and blended it with 1 1/2 cups of softened butter, then added 3-16 oz pkgs of powdered sugar. The peppermint extract was perfect as is (2 tsp). I baked the cake mixes separately, each in a 9" cake pan, at 350 for 50 minutes, cut off the dome tops, split the layers in half and alternated red/white/red/white, so that it looked like a candy cane when sliced (see before/after photos). Everyone LOVED it, especially served with a scoop of chocolate ice cream! Yummmptious!!! :D

Reviewed On: Dec. 26, 2011

This was a huge hit for out Christmas dinner (party of 10) and not one kernel was left in the dish! I tweaked the recipe just a bit and it turned out PERFECTLY! After reading other reviews that there was too much liquid (but not wanting to reduce the creamy richness!), I increased the flour to 1/2 cup and thickened the butter, flour, heavy cream and half & half over a medium heat, stirring constantly...BEFORE adding one 28 oz bag of frozen corn and one 10 oz box of frozen cream-style corn. I omitted the cheese and baked at 350 for 30 minutes. It was absolutely SCRUMPTIOUS and people even went back for thirds and fourths!! I will be using this recipe all year 'round!

Reviewed On: Dec. 26, 2011