Peppermint Fudge Cake

• 1/2 cup butter, melted
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/4 tsp vanilla
• 1/4 tsp Peppermint extract
• 2 large eggs
• 3/4 cup all purpose flour
• 1/2 cup cocoa
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup buttermilk or whole milk

Preheat oven to 350°F. Prepare Snowflake Cake Pan with baking spray and use a pastry brush to evenly coat the details of the pan. In a medium bowl, mix butter and sugars. Add vanilla, peppermint and eggs and mix until smooth. In a small bowl, whisk dry ingredients until blended. Slowly stir dry ingredients into butter mixture, alternating with buttermilk, until batter is smooth.

Gently pour batter into prepared pan. Gently tap on towel covered counter several times to remove air bubbles. Place in center of oven and bake for 25 – 30 minutes until tester comes out clean. Cool cake in pan for 8 minutes before inverting onto a cooling rack. Cool cake completely before glazing or dusting with powdered sugar.