Ready in 40 minutes
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!
"THANKS! This always has a place at my holiday table--it's not overly sweet which is a big plus after a big meal! The cake never fails to please and is always very popular. I appreciate the good reviews, guys!"
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!
Moniquelelanc 1y agoThis cake was a hit. It was fun to make and everyone loved it. I did not do all the decorations as said. I just put a band of crushed peppermint around the base and a little on the top.
Firebyrd 1y agoTHANKS! This always has a place at my holiday table--it's not overly sweet which is a big plus after a big meal! The cake never fails to please and is always very popular. I appreciate the good reviews, guys!
larkinglesby 2y agoLovely to look at and so delicious! I made this for a dinner and it really impressed everyone with its light yet creamy texture. It was definitely the star of our party, Thank You!
Omnivorous_Knid 2y agoMade this a few days ago for an office holiday party. Fantastic! Everyone was remarking how minty-fresh it tasted. Thanks, this is going in my perma-keep recipe box!
fairleah 2y ago