Table of Contents
Preheat oven to 350°F. Grease and flour two 9-inch cake pans; set aside. Place the dry cake mix in a large mixing bowl. Add water, vegetable oil, eggs, and Torani Peppermint Syrup. Mix until well combined.
Grease and flour two 9-inch cake pans; set aside. Place the dry cake mix in a large mixing bowl. Add water, vegetable oil, eggs, and Torani Peppermint Syrup. Mix until well combined. Pour into prepared pans Bake 20-25 minutes until cake tester comes out clean.
Combine the milk and the vanilla and peppermint extracts in a small bowl; set aside. Beat the butter in a large bowl with a mixer on medium speed until smooth, about 1 minute. Gradually beat in 1 cup sugar, then increase the mixer speed to high and continue beating until light and fluffy, about 5 minutes.
Peppermint Chocolate Cake is a community recipe submitted by Hashtagbaking and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Pre-heat the oven to 180 degrees celsius. Butter and line two 20cm cake tins.
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