Peppermint Red Velvet Cake

Ingredients
34 cup butter softened
112 cups sugar
2 large eggs room temperature
12 cup sour cream
1 bottle 1 ounce red food coloring optional
1 teaspoon white vinegar
212 cups cake flour
4 teaspoons baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
12 teaspoon salt
1 cup buttermilk
frosting
2 packages 8 ounces each cream cheese softened
12 cup butter softened
112 teaspoons peppermint extract
2 cups confectioners sugar
1 cup crushed peppermint candies
31 peppermint candies
Directions

In a large bowl cream butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Beat in sour cream food coloring if desired and vinegar. Combine the flour baking cocoa baking powder baking soda and salt add to the creamed mixture alternately with the buttermilk beating well after each addition.

Transfer to two greased and floured 9in. round baking pans. Bake at 350 for 2530 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting beat cream cheese and butter until combined. Beat in extract. Gradually add confectioners sugar beat until smooth. Spread frosting between layers and over top and sides of cake. Press crushed candies on top and sides of cake. Arrange whole candies around bottom of cake.
To make ahead Unfrosted cake layers can be frozen wrapped separately for up to 1 month. To use unwrap cakes thaw on wire racks. Proceed as directed to frost and decorate.
Nutrition Facts
1 slice 702 calories 35g fat 22g saturated fat 134mg cholesterol 528mg sodium 90g carbohydrate 58g sugars 1g fiber 8g protein.