An old-fashioned holiday chocolate layer cake with crushed peppermint candy baked inside the cake layers, filled and frosted with a creamy cocoa buttercream and garnished with more crushed peppermint candies.

Old-Fashioned Peppermint Cocoa Cake

Cake:

2 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1 1/4 teaspoons baking soda

1 teaspoon salt

1/4 teaspoon baking powder

3/4 cup butter, softened

1 2/3 cups granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 1/3 cups water

1/2 cup finely crushed hard peppermint candy

 

Cocoa Buttercream Frosting:

6 tablespoons butter, softened
2 2/3 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/3 cup milk
1 teaspoon vanilla extract

Additional crushed hard peppermint candy

1. Heat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans or one 13 x 9 x 2-inch baking pan.
2. For Cake: In medium bowl mix together flour, cocoa, baking soda, salt and baking powder; set aside.
3. In large bowl, combine butter, sugar, eggs and vanilla and beat on high speed of mixer 3 minutes.
4. Add flour mixture alternately with water to butter mixture, beating until blended. Stir in crushed peppermint candy. Pour batter into prepared pans.
5. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
6. For Cocoa Buttercream Frosting: In medium bowl beat butter, powdered sugar, cocoa, milk and vanilla to spreading consistency, adding additional milk, 1 teaspoon at a time, if needed. Fill and frost sides and top of cake. Garnish with additional crushed pepper candy.

Makes 10 servings.