Fudgy Peppermint Stick Torte

• 1-1/2 cups butter, softened
• 3-1/4 cups packed brown sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 4 cups all-purpose flour
• 1-1/4 cups baking cocoa
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2-1/2 cups cold water
• 4-1/2 cups heavy whipping cream
• 1-1/2 cups confectioners' sugar, divided
• 3/4 teaspoon peppermint extract
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup crushed peppermint candies, divided

1. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder, salt and baking soda; add to the creamed mixture alternately with water, beating well after each addition.
2. Transfer to four greased and floured 9-in. round baking pans. Bake at 350u0b0 for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a small bowl, beat cream until it begins to thicken. Add 3/4 cup confectioners' sugar and extract; beat until soft peaks form. In another bowl, beat cream cheese and remaining confectioners' sugar until smooth. Fold in whipped cream, then 3/4 cup crushed candies.
4. Spread frosting between layers and over top and sides of cake. Refrigerate for at least 1 hour. Just before serving, sprinkle remaining candies over the top.

butter, brown sugar, eggs, vanilla, allpurpose, baking cocoa, baking powder, salt, baking soda, cold water, heavy whipping cream, sugar, peppermint, cream cheese, peppermint candies

Taken from www.tasteofhome.com/recipes/fudgy-peppermint-stick-torte/ (may not work)