Minutes Prep time: 45
Minutes Total time: 120
Servings: 14
Difficulty: easy
PAM® Baking Spray
1 pkg (15.25 oz each) Duncan Hines® Signature Red Velvet Cake Mix
1 cup water
3 eggs
1/2 cup vegetable oil
1 container (16 oz each) Duncan Hines® Creamy Chocolate Frosting
1/2 cup red and white sprinkles
6 PEEPS® Brand Delights™ Peppermint Bark Flavored Marshmallow Chicks
12 each various size peppermint candy canes
6 peppermint round candies
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 54 mg | 5% |
| Carbohydrate | 57 g | 19% |
| Cholesterol | 40 mg | 13% |
| Total Fat | 20 g | 31% |
| Iron | 2 mg | 9% |
| Calories | 410 kcal | 20% |
| Sodium | 290 mg | 12% |
| Protein | 2 g | 5% |
| Saturated Fat | 6 g | 28% |
| Sugars | 43 g | 4% |
| Vitamin C | 0 |
Preheat oven to 350°F. Spray two 8-inch round pans with baking spray.
Blend cake mix, water, eggs, and oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat on medium speed 2 minutes. Divide batter evenly into pans.
Bake 24 to 28 minutes, until toothpick inserted in center comes out clean. Cool on wire racks 15 minutes. Remove from pans and cool completely.
Place one cooled cake layer on serving plate. Frost with a thin layer of chocolate frosting. Top with second cake layer and frost entire cake with remaining frosting.
Decorate top and sides of cake with sprinkles. Place PEEPS® Marshmallow Chicks on top of cake. Poke candy canes into the top of the cake at varying heights and place round candies between each PEEPS® Marshmallow Chick. Slice your PEEPS® Candy Cane Red Velvet Cake and serve!
PEEPS® Candy Cane Red Velvet Cake
