Peppermint Chocolate Cake

Ingredients:
Cake:
1 box mix chocolate cake, plus ingredients required
1 crushed/ground up candy cane

Icing:
1/4 cup softened butter
7 oz jar marshmallow creme
1/2 teaspoon peppermint extract
3 1/2 cups powdered sugar
1+ tablespoon milk
3-4 drops green food coloring

Topping:
1/4 cup crushed hard peppermint candies such as candy canes
1/4 cup diced Andes mints or similar chocolate covered creme mint candies

Prepare cake per directions, adding in the ground up candy cane at the end of mixing. Bake in two 8" cake pans. Cool completely on cooling rack.

In a large bowl, combine 1/4 cup softened butter, marshmallow creme, and peppermint extract. Beat with an electric mixer on medium speed until smooth. Mix in a cup of powdered sugar and one tablespoon milk. Continue to gradually add in remaining sugar. Thin as needed with additional milk.

Place one cake onto serving platter. Trim top off with serrated knife to make a flat, even surface. Spread a thin layer of icing over even surface. Place second cake atop the first. Use remaining icing to ice and decorate the cake. Mix the two candy toppings together and sprinkle across top.