1 1/2 Swiss chocolate cake mix
3/4 cup oil
2 cups buttermilk
1 small instant vanilla pudding
Mix all and bake in 3 nine inch baking pans that have been sprayed with cooking spray. Bake at 350 for 22 minutes.
14 oz can sweetened condensed milk
12 oz bag of semi sweet morsels
1/4 teaspoon of peppermint extract
Heat milk and morsels in a saucepan on medium heat until smooth. Remove from heat and add extract. Let cool for 20 minutes. Divide and ice in between layers.
14 oz of marshmallow cream
16 oz of Cool Whip
1/4 teaspoon peppermint extract
Thaw cool whip completely. Mix all ingredients and ice the exterior of cake. Decorate with holiday decor.
Presented by: Deana Hurd, Lulu's Tea Room
Inspired by the holiday season Deana Hurd prepares a peppermint mocha cake. Lulu's Tea Room is located at 3703 W Beaver Creek Drive in Powell, lulustearoom.com, (865) 947-5858