Peppermint Pig Cake

The Cake
1 box Duncan Hines Moist Deluxe Devil’s Food Cake Mix
1 box Jell-O Instant Devil’s Food Pudding Dessert (Not the box that says “cook” the box that says “instant”)
4 eggs
2/3 cup of vegetable oil
1 cup warm water

Mix it up and bake in a 9 x 13″ pan (for easy carting and cleanup) at 350 degrees for 35-40 minutes. To check… as always slide a clean butter knife into the middle when it comes out clean you are done.

Let this sucker totally cool

The Holiday Aggression Therapy
Get a bag of Starlight Peppermints out and three Ziplock freezer bags.
Put one bag inside of the other bag inside of the other bag and dump half the unwrapped mints into it. Then take a hammer and bash the mints into a nice powdery pulp.

Now get yet another clean unbeatup Ziplock bag and dump the finely powdered minty mess into it and throw away any evidence of your secret abuse of your kitchen counter tops. It must have been the people next door.

Now cake is cool and mints are powdered.

The Frosting
1/2 cup or 1 stick of Crisco Shortening Baking Sticks
1/2 cup or 1 stick of butter
4 cups or a 1 pound box of sifted confectioners/powdered sugar (Yes, I said the whole box. Don’t you question me!)
1 teaspoon of your best vanilla extract
2 teaspoons of the best peppermint extract you can find

Start mixing this mess up after you leave out the butter and crisco so they are sufficiently soft at room temp and when it starts to get creamy white and smooth add in a bit of the powdered mints but only the most “dust like” stuff not the big hulking bits. I hate biting into the hulking crunchy bits hidden in the icing.

Take mixed icing and ice that dang cake and make it look good missy!

Take the rest of the powdered mint dust and dust the top up so it looks just like that William’s Sonoma Peppermint Bark.

You know, not too much like you just dumped shit on top of the cake but just enough to get the red and white peppermint swirly feel to it.

There you have now made a Peppermint Pig Cake.

Tags: Food