The Rumple Cake

Submitted by HockeyGirl

Cake Ingredients

1 box Devil’s Food Cake mix (plain, not with 3 tbsp unsweetened cocoa powder
pudding in the mix) 1 1/3 c. buttermilk
½ c. vegetable oil 3 large eggs
1 tsp vanilla extract

Filling Ingredients

1 stick butter, room temperature ½ c. finely crushed peppermint flavored candy or
3 c. powdered sugar, sifted ¼ c. crushed Altoids
2-3 tbsp milk 1-2 tbsp Rumpleminz

Frosting Ingredients

1 c. whipping cream 12 oz. semi-sweet chocolate chips
1-2 tbsp Rumpleminz

Cake Directions

  1. Preheat oven to 350°F. Mix cake mix, cocoa powder, buttermilk, oil, & eggs in large mixing bowl until all ingredients are combined. 
  2. Scrape down the sides of the bowl & beat 2 minutes more on medium-high. Batter will be very thick.
  3. Bake cake in 2 8″ or 9″ round pans until they spring back when lightly touched with your finger & start to pull away from the side, about 28-30 minutes. Cool.

Filling Directions

  1. Cream the butter, mix the powdered sugar & crushed mints together, add to butter. 
  2. Add milk & Rumpleminz. Beat until fluffy. If frosting is too thick you can add more milk or Rumple.
  3. When cake is done, put filling between the two layers.

Frosting Directions

  1. Place chips in a mixing bowl. Heat the whipping cream in a sauce pan to boil. 
  2. Remove from heat & pour over chips. Whisk until all the chips melt. 
  3. Allow this to cool for several minutes. Add Rumpleminz.
  4. Let cool until spread able & ice over cake. Alternatively, you can pour it over the cake while still warm as a glaze. Be careful, can be messy.