Peppermint Hot Chocolate Ugly Sweater Cake
1 package (16.25 ounces) Devil's Food cake mix
1/4 cup hot cocoa mix
2/3 cup water
1/3 cup vegetable oil
1/2 teaspoon peppermint extract
Red Decorator Preferred Rolled Fondant
White Decorator Preferred Rolled Fondant
Primary Colored Fondant Multipack
Sprinkles: Sugar Pearls, Trees, Yellow Colored Sugar
Preheat oven to 325°F. Spray Ugly Sweater Cake Pan with vegetable pan spray.
In large bowl, beat cake mix, hot cocoa mix, eggs, water, vegetable oil and peppermint extract with electric mixer at low speed 30 seconds. Scrape bottom and sides of bowl; beat at medium speed 2 minutes.
Pour batter into prepared pan, spreading to even thickness. Bake minutes 44-47 minutes or until toothpick inserted into center of cake comes out clean. Cool in pan on cooling grid 10 minutes. Remove from pan; cool completely on grid.
With spatula, lightly ice cooled cake. Roll out red fondant 1/8 inch thick; cover cake. Knead small amount of white fondant into remaining red fondant, white with small amount of yellow fondant, small amount of yellow fondant with green fondant. Roll out all colors of fondant separately, 1/16 inch thick. Using holiday cutters, patterns or cut free-form, to make collar, ornaments and sweater neckline, cuffs and bottom band. Use piping gel to attach licorice ornament hangers, sprinkles and sugars.