PEPPERMINT CRUNCH CAKE
1 package (2-layer size) white cake mix
1/2 teaspoon peppermint extract, divided
1 package (3.3 ounces) white chocolate flavor instant pudding
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3/4 cup milk
1 tub (8 ounces) whipped topping, thawed
Heat oven to 350 degrees. Spray 2 (8-inch) round pans with cooking spray; line with parchment.
Prepare cake batter as directed on package. Blend in 1/4 teaspoon extract. Pour into prepared pans.
Bake 26 to 31 minutes, or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 minutes. Remove from pans to wire racks. Discard parchment. Cool cakes completely.
Beat pudding mix, milk and remaining extract in medium bowl with whisk 2 minutes. Stir in whipped topping.
Spoon 3/4 cup pudding mixture into small bowl; stir in crushed candy and food coloring.
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.