This is a classic cake perfect for this time of year. A combination of white cake, peppermint syrup, and peppermint crunch will please any peppermint lover.
- 3- 8″ layers of white cake
- 1/3 cup butter
- 1 cup sugar
- 1/3 cup milk
- 1/2 tsp. peppermint flavor or 15 drops of peppermint oil
- 1/2 bag of red and green peppermint crunch*
- buttercream icing
Bake 3, 8″ round white cakes. Prick 2 of the layers at 1″ intervals with a fork. In a saucepan, melt butter. Stir in sugar and milk. Bring to a boil and boil for 3 minutes, stirring constantly. Place one of the pricked layers, hole side up, on a serving plate. Spread half of the sauce mixture on the cake layer. Sprinkle with 1/3 of the peppermint crunch. Repeat with the second layer, using the remainder of the sauce mixture and 1/3 of the crunch. Place the last layer of cake on the second layer and cover the cake with buttercream icing. Sprinkle the cake with the last of the peppermint crunch.
*Note: Peppermint chips or crushed candy canes may be used in place of the peppermint crunch.