Allison's Recipe Book

Ingredients:
2 1/2 cup(s) all-purpose flour
1 1/4 cup(s) unsweetened cocoa
2 1/4 cup(s) granulated sugar
3/4 cup(s) packed brown sugar
2 1/4 teaspoon(s) baking soda
3/4 teaspoon(s) baking powder
3/4 teaspoon(s) kosher salt
1 1/2 cup(s) whole milk
3/4 cup(s) canola oil
3 large eggs
1 1/2 teaspoon(s) peppermint extract
1 1/4 cup(s) boiling water
20 mini candy canes
3 package(s) (8 ounces each) cream cheese, at room temperature
3/4 cup(s) (1 1/2 sticks) unsalted butter, at room temperature
1 box(es) (1-pound) box confectioners’ sugar
Peppermint Meringues, for decorating (optional)

Directions:
Heat oven to 350 degrees F. Coat three 8- by 2-inch round cake pans with cooking spray. Line the bottoms with parchment paper; spray the paper.
In a large bowl, whisk together the flour, cocoa, granulated and brown sugars, baking soda and powder, and salt. In a bowl, whisk together the milk, oil, eggs, and peppermint extract. Mix the milk mixture into the flour mixture until fully incorporated. Mix in the boiling water (the batter will be thin).
Divide the batter among the prepared pans and bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes in the pans before transferring to a wire rack to cool completely.
Meanwhile, crush the candy canes and make the icing. Using an electric mixer, beat the cream cheese and butter in a large bowl until smooth. Beat in the confectioners’ sugar until light and fluffy, about 3 minutes.
Place one cake layer on a platter. Spread 1 1/4 cups icing over the top. Top with another layer and 1 1/4 cups icing. Top with the last cake layer. Frost sides and top with the remaining icing. Gently pat the crushed candy canes all over the sides of the cake. Top with meringues (if using)