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
- Preheat oven to 350°F. Mix cake mix, cocoa powder, buttermilk, oil, & eggs in large mixing bowl until all ingredients are combined.
- Scrape down the sides of the bowl & beat 2 minutes more on medium-high. Batter will be very thick.
- 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
- Cream the butter, mix the powdered sugar & crushed mints together, add to butter.
- Add milk & Rumpleminz. Beat until fluffy. If frosting is too thick you can add more milk or Rumple.
- When cake is done, put filling between the two layers.
Frosting Directions
- Place chips in a mixing bowl. Heat the whipping cream in a sauce pan to boil.
- Remove from heat & pour over chips. Whisk until all the chips melt.
- Allow this to cool for several minutes. Add Rumpleminz.
- 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.