| 3 | cups Gold Medal® all-purpose flour |
| 1 | teaspoon baking powder |
| 1/4 | teaspoon salt |
| 2 3/4 | cups granulated sugar |
| 1 1/4 | cups butter or margarine, softened |
| 1 | teaspoon vanilla or almond extract |
| 5 | eggs |
| 1 | cup evaporated milk |
| 1 1/2 | cups whipping (heavy) cream |
| 1/4 | cup powdered sugar |
| 1/2 | cup crushed hard peppermint candies |
| 1. | Heat oven to 350ºF. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan. Mix flour, baking powder and salt; set aside. |
| 2. | In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Pour into pan. |
| 3. | Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan to wire rack. Cool completely, about 1 hour. |
| 4. | In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Fold in peppermint candies. |
| 5. | Cut cake horizontally into 3 layers. Spread 1 cup whipped cream mixture over 1 cake layer. Repeat with second layer. Top with remaining layer. Drop remaining whipped cream mixture in dollops on top of cake. Store in refrigerator. |
|
| Add mini candy canes to each cake serving. |
Nutrition Information:
390 ( 155); 17g ( 10g, ncg); 105mg; 200mg; 54g ( 1g, ncg); 6g 14%; 0%; 8%; 8% nc ; nc nc