* 3 egg whites
* 1 1/3 cups buttermilk
* 2 tablespoons vegetable oil
* 1 (9-ounce) package yellow cake mix*
* 1/2 cup buttermilk
* 1 large egg
* 1 1/2 tablespoons cocoa
* 1/2 teaspoon baking soda
* 2 tablespoons liquid red food coloring
* 1 teaspoon cider vinegar
* Peppermint Cream Cheese Frosting
* Garnishes: Holiday Trees, 6 (5-inch) red and white peppermint candy canes, crushed; 12 (5-inch) green candy canes, broken; 12 round peppermint candies
Preparation
Beat first 4 ingredients according to cake mix package directions.
Beat yellow cake mix and next 6 ingredients according to package directions. Spoon red batter alternately with white batter into 3 greased and floured 9-inch round cakepans. Swirl batter gently with a knife.
Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks.
Spread Peppermint Cream Cheese Frosting between layers and on top and sides of cake. (Cake may be chilled up to 2 days or frozen up to 1 month.) Garnish, if desired. Serve within 2 hours.
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