Peppermint Patty Chocolate Cake
1 pkg (1 lb 2.25oz)devils food cake mix, such as Duncan Hines
2 cup sour cream
2/3 cup oil, preferably canola
2 Tbsp peppermint liqueur, such as Peppermint Schnapps, or water
1 cup mini semisweet chocolate chips
FILLING & FROSTING
6 Tbsp butter OR margarine, at room temperature
2 cups confectioners' sugar
1/4 tsp peppermint extract
2 cans (16 oz EACH) milk chocolate frosting
mini chocolate covered peppermint cream candies, such as Peppermint Patties,
CAKE: Preheat oven to 350 degrees. Butter and flour 2-8 inch round cake pans. In bowl at low speed beat cake mix with sour cream, oil, eggs and liqueur until just combined, about 1 minute. Increase speed to medium, beat until light and fluffy, about 2 minutes. Stir in chocolate chips. Divide batter between pans. Bake 30-35 mins or until toothpick inserted in center comes out clean. Cool on racks 10 minutes. remove from pans; cool completely on racks.
FILLING: In bowl with mixer on medium speed beat batter until fluffy, about 2 minutes. Add sugar, 2 Tbsp water and peppermint extract. Beat until fluffy, about 2 minutes; refrigerate until ready to use.
ASSEMBLY: Place 1 cake layer on serving plate; spread filling over cake to within 1/2 inch of edges. Top with remaining cake layer. Spread top and side with frosting. Garnish with peppermint candies, if desired. Makes 16 servings.