I get asked to make this year after year for Christmas and sometimes Thanksgiving. Everyone really likes it as a dessert after big family meals because it's so light & refreshing. When a past boyfriend took me to his family's Christmas dinner, I was asked back "Even if you stop dating our boy" since it was such a hit!
Beat shortening it medium speed of an electric mixer until fluffy; gradually add sugar, beating well. Combine flour, baking powder, and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla.
Beat egg whites at high speed of an electric mixer until stiff peaks form; gently fold into batter. Pour batter into 3 greased and floured 9-inch round cakepans.
Bake at 350F for 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans on wire racks 10 minutes. Remove from pans, and let cool 10 minutes on wire racks. Prick warm cake layers at 1?inch intervals with a fork. Spoon Peppermint Glaze over layers; let cool completely.
Place 1 cake layer on plate. Spread with 1 cup Fluffy Frosting, and sprinkle with 2 tablespoons crushed peppermint candy. Repeat with second cake layer. Add third cake layer, and frost top and sides of cake with remaining 3 cups Fluffy Frosting. Sprinkle remaining 1/4 cup crushed peppermint around edge of cake top, making a 2-inch hand. Place peppermint sticks in a zigzag pattern around sides of cake. Place round peppermints at points where peppermint sticks meet.
Combine all ingredients in a small saucepan. Bring to a boil, stirring constantly, and cook, stirring constantly, 1 minute. Yield: I cup.
Combine first 3 ingredients in a saucepan. Cook, stirring constantly, over medium heat until sugar dissolves. Cook, without stirring, to soft ball stage (until candy thermometer registers 240F). Beat egg whites at high speed of an electric mixer until soft peaks form; continue beating, adding sugar syrup mixture in a heavy stream. Add vanilla; beat until stiff peaks form and frosting is spreading consistency. Yield: 5 cups.
I don't really get the whole "Drum" motif, but this is an OLD, OLD Betty Crocker recipe from the 40's-50's. I tend to decorate them differently each year, but when I feel lazy or it isn't a holiday I just sprinkle the entire thing with crushed peppermints. Still amazing!
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|Serving Size: 1 Serving (210g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 125 (23%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||19 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 20.5mg||6 %|
|Sodium 1694.9mg||58 %|
|Potassium 150.5mg||4 %|
|Total Carbohydrate 101.4g||30 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 100.5g|
|Protein 7.9g||11 %|
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Calories per serving: 553
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