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It may seem a task to unravel the little peppermint candies this recipe calls for, but it is so worth it! This cake is the best cake I've ever eaten. It is absolutely unforgettable. This would be a stunning cake to present on Valentine's Day, and after the frosting is on, form some peppermint candies into a heart on top of the cake. This cake is easy to prepare (other than unwrapping all the candies) and extremely moist and flavorful. Anybody who loves peppermint will undoubtedly love this cake, and love you for preparing it!

PEPPERMINT CANDY CAKE with PEPPERMINT CANDY FROSTING

PEPPERMINT CANDY CAKE

2 cups sugar

1 cup whipping cream

1 (16-ounce) container cream cheese, softened

4 large eggs

1/4 cup (1/2 stick) butter, melted

1 tablespoon peppermint extract

45 peppermint candies (approximately 1-1/2 cups -use peppermint candy sticks, if you prefer)

2 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

PEPPERMINT CANDY FROSTING

1 (16 ounce) container cream cheese, cold

1/2 cup (1 stick) butter, cold

1 tablespoon peppermint extract (heated in microwave for 10 seconds)

2 cups sugar

1/2 cup whipping cream (for thicker frosting, use 1/8-1/4 cup)

90 peppermint candies (approximately 3 cups -use peppermint candy sticks, if you prefer)

TO PREPARE THE CAKE:

Preheat the oven to 375 degrees. Generously butter and flour three 9-inch cake pans.

In a large mixing bowl combine the sugar, whipping cream, softened cream cheese, eggs, butter, and peppermint extract. Mix well.

In a food processor or osterizer, blend the peppermint candy on high until it's pulverized to powder. Don't be alarmed by the smoky effect.

Stir the candy into the batter.

In another bowl, combine the flour, baking power, baking soda, and salt. Mix well. Add the dry mixture to the wet and mix well.

Distribute the batter evenly among the prepared cake pans and bake in the oven for 30 to 35 minutes. The cakes will be done when a toothpick inserted into the middle of the cakes comes out clean.

Let the cakes cool in the pans for several minutes. Then transfer them to the wire rack to completely cool.

TO PREPARE THE FROSTING:

In a large bowl, mix the cream cheese, butter, peppermint extract, and sugar with an electric mixer until very well blended.

In another small bowl, beat the whipping cream with an electric mixer until stiff. Add the whipped cream to the frosting mixture. With the electric mixer mix the two only until smooth. Do not over blend.

Put the frosting in the refrigerator to chill.

In a food processor or osterizer, blend the peppermint candy until it's pulverized to powder.

Remove the frosting from the refrigerator and add the powdered peppermint candy. Mix well.

Spread the frosting between the layers of the cakes and over the cake and top the cake with three whole peppermint candies per slice. Store any extra frosting in the refrigerator.

Refrigerate cake when not being eaten.

Yields 16-20 servings.

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