Indulge in the festive spirit with this Holiday Peppermint Cake 
, featuring layers of moist peppermint-flavored cake and creamy peppermint frosting, topped with a sprinkle of crushed candy canes. 
Ingredients:
FOR THE CAKE:
- 1 box (15.25 oz.) white cake mix
- 1/2 cup water
- 3 large eggs
- 1/4 cup vegetable oil
- 1/2 cup Torani Peppermint Flavoring Syrup
FOR THE FROSTING:
- 1/2 cup (1 stick) real butter, softened
- 3 3/4 cups powdered sugar
- 3-4 tablespoons milk or water
- 2 teaspoons pure peppermint extract
ADDITIONAL INGREDIENTS:
- Crushed peppermint candy canes
Instructions:
FOR THE CAKE:
1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
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. 
15. Slice and serve your delicious Holiday Peppermint Cake! Enjoy! 