Peppermint Crunch Cake Recipe

Name: Peppermint Crunch Cake
Prep time: 20 min
Cook time: 1 h 11 min
Total time: 1 h 31 min
Yield: 16 servings, 1 piece (79 g) each
Ingredients: 1 pkg. (2-layer size) white cake mix; 1/2 tsp. peppermint extract , divided; 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding; 3/4 cup cold milk; 3 cups thawed Cool Whip Whipped Topping , thawed; 9 small candy cane s, finely crushed (about 1/2 cup); 2 drops red food colouring

Ingredients

1 pkg. (2-layer size) white cake mix
1/2 tsp. peppermint extract , divided
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
3/4 cup cold milk
3 cups thawed Cool Whip Whipped Topping , thawed
9 small candy cane s, finely crushed (about 1/2 cup)
2 drops red food colouring

	PREP TIME 20m	COOK TIME 1h11m	TOTAL TIME 1h31m
YIELD 16 servings, 1 piece (79 g) each

Instructions

Spray 2 (8-inch) round pans with cooking spray; line with parchment paper.
Prepare cake batter as directed on package.
Blend in 1/4 tsp. extract.
Pour into prepared pans.
Bake 26 to 31 min. or until toothpick inserted in centres comes out clean.
Cool cakes in pans 15 min.
Remove from pans to wire racks.
Discard parchment.
Cool cakes completely.
Beat pudding mix, milk and remaining extract in medium bowl with whisk 2 min.
Stir in Cool Whip.
Spoon 3/4 cup pudding mixture into small bowl; stir in crushed candy and food colouring.
Place 1 cake layer on plate; spread with crushed candy mixture.
Top with second cake layer.
Frost top and sides of cake with pudding mixture.