This red velvet cake is worthy of a spot on your family's holiday card! Everyone will love the cream cheese frosting topped with marshmallow decorations.
What You Need
Original recipe yields 12 servings
2 - 6" round red velvet cake s, baked and cooled
1/2 cup butter, at room temperature
1 package (8 oz.) PHILADELPHIA Cream Cheese, at room temperature
2 cups powdered sugar, sifted
1 tsp. vanilla extract
15 JET-PUFFED GINGERBREAD MALLOWS Marshmallow s
red, white, and green candies
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Let's Make It
WHIP cream cheese, butter and vanilla in large bowl with mixer until creamy. Turn the mixer to low speed and slowly add sugar.
PLACE one cake layer on plate or cake stand. With spatula smear a thin layer of frosting over it and then place the second cake on top of it. Next, spread a very thin, almost transparent layer of frosting all over the cake.
PLACE cake in freezer for 15 minutes.
USING a spatula, smear the rest of the icing evenly on sides and top of cake.
DECORATE cake as you wish with candies and JET-PUFFED GINGERBREADMALLOWS.
Enjoy within 3 hours or cover with loose plastic wrap and keep refrigerated.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.