Not only found a way to make your boxed cake taste really homemade, I’ve included a frosting recipe which might be less expensive than the canned variety.
Chocolate Peppermint Cake1 box devil’s food cake mix
1 small package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
½ cup milk
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 teaspoons espresso powder
Preheat oven to 350 degrees. In a very large bowl, mix together everything. Batter will be thick. Pour batter into cake pan of choice. For cooking time use the cooking times on the back of the devil’s food cake box as a guide. It usually takes 25-30 minutes for two, 9-inch round pans and a bit more for a sheet cake.
Butter Cream Frosting1 cup shortening
4 cups powdered sugar
1/4 tsp salt
1/2 cup unsweetened cocoa powder (or two ounces, melted, cooled, baking chocolate)
1 tsp vanilla extract
½ teaspoon peppermint extract
1/3 cup heavy whipping cream
½ crushed peppermint candy
In a mixing bowl, cream shortening until fluffy. Add sugar and continue creaming until well blended. Add cocoa or melted chocolate, beat well. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Add extracts. Beat at high speed until frosting is fluffy. Fold in peppermint candy.
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