Red Velvet Peppermint Cake

1 (18.25 ounce) box white cake mix
3 egg whites
1 1/3 cups buttermilk
2 tablespoons vegetable oil
1 (9 ounce) box yellow cake mix
1/2 cup buttermilk
1 large egg
1 1/2 tablespoons cocoa powder
1/2 teaspoon baking soda
2 tablespoons liquid red food coloring
1 teaspoon cider vinegar

Peppermint Cream Cheese Frosting:
1 (8 ounce) package cream cheese, softened
1 cup butter or margarine, softened
2 (16 ounce) boxes confectioners' sugar
2 teaspoons peppermint extract

Garnishes:
6 (5-inch) holiday trees
Red and white peppermint candy canes, crushed
12 (5-inch) green candy canes, broken
12 round peppermint candies

Beat first 4 ingredients according to cake mix package directions. Beat yellow cake mix and next 6 ingredients according to package directions. Spoon red batter alternately with white batter into 3 greased and floured 9-inch round cake pans. Swirl batter gently with a knife.

Bake at 350 degrees F for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks.

Peppermint Cream Cheese Frosting: Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at low speed until smooth. Add peppermint extract, beating until blended.

Spread Peppermint Cream Cheese Frosting between layers and on top and sides of cake. (Cake may be chilled up to 2 days or frozen up to 1 month.) Garnish, if desired. Serve within 2 hours.

Yields 1 (3-layer) cake.