Instructions:
2. In a mixing bowl, combine the white cake mix, water, eggs, vegetable oil, and Torani Peppermint Flavoring Syrup. Mix until well combined. 🥄
3. Divide the cake batter evenly between the two prepared cake pans. 🍮
4. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean. 🕒
5. Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely. 🍰
FOR THE FROSTING:
6. In a separate mixing bowl, beat the softened butter until creamy and smooth. 🧈
7. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition. 🥄
8. Add 3-4 tablespoons of milk or water, as needed, to achieve the desired consistency. 🥛
9. Stir in the pure peppermint extract until the frosting is well flavored. 🍬
ASSEMBLY:
10. Once the cakes are completely cooled, place one cake layer on a serving plate. 🍽️
11. Spread a layer of the peppermint frosting evenly on top of the first cake layer. 🍰
12. Carefully place the second cake layer on top of the frosting. 🍰
13. Frost the top and sides of the entire cake with the remaining peppermint frosting. 🧁
14. Sprinkle crushed peppermint candy canes over the frosted cake for decoration. 🍭
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