Peppermint Red Velvet Cake

• 3/4 cup butter, softened
• 1-1/2 cups sugar
• 2 large eggs, room temperature
• 1/2 cup sour cream
• 1 bottle (1 ounce) red food coloring, optional
• 1 teaspoon white vinegar
• 2-1/2 cups cake flour
• 4 teaspoons baking cocoa
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup butter, softened
• 1-1/2 teaspoons peppermint extract
• 2 cups confectioners' sugar
• 1 cup crushed peppermint candies
• 31 peppermint candies

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream, food coloring if desired, and vinegar. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with the buttermilk, beating well after each addition.
2. Transfer to two greased and floured 9-in. round baking pans. Bake at 350u0b0 for 25-30 minutes or until a toothpick inserted in the center comes out clean.
3. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting, beat cream cheese and butter until combined. Beat in extract. Gradually add confectioners' sugar; beat until smooth. Spread frosting between layers and over top and sides of cake. Press crushed candies on top and sides of cake. Arrange whole candies around bottom of cake.

butter, sugar, eggs, sour cream, red food coloring, white vinegar, cake flour, baking cocoa, baking powder, baking soda, salt, buttermilk, cream cheese, butter, peppermint, sugar, peppermint candies, peppermint

Taken from www.tasteofhome.com/recipes/peppermint-red-velvet-cake/ (may not work)