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Prepare CAKE.
You need cake flour.
Prepare baking powder.
Provide baking soda.
Provide salt.
You need to prepare unsalted butter, melted.
You need granulated sugar.
You need large eggs.
Provide vanilla extract.
Provide milk, I used whole milk.
You need Andes Peppermint crunch candy, broken into pieces.
Prepare FROSTING AND FILLING.
You need recipe Whipped Peppermint Whipped Cream Frosting / Filling 8recipe attached in direction step #.
You need GARNISH.
You need A nder Peppermint Crunch candy, shaved.
You need Andes Chocolte mint candy, shaved.

Preheat oven to 350. Spray 4 - 8 inch cake pans with bakers spray, line bottoms with parchment paper spray paper with bakers spray as well. Parchment paper is needed as the candy added to the batter will stick without parchment paper.
Whisk together in a bowl flour, baking powder, baking soda and salt, set aside.
In a large bowl beat sugar and butter until creamy, add flour and milk and stir in just until moist, beat in eggs and vanilla just until blended..
Fold in candy pieces.
Divide batter evenly in pans.
Bake for about 14 to 16 minutes until a toothpick comes out just clean. Cool 10 mons on rack in pans then remove and cool completely before frosting.
FROST CAKE.
Place 1 layer, bottom up on serving plate, frost with some Peppermint Whipped Cream Frosting /Filling, recipe attached below https://cookpad.com/us/recipes/343039-peppermint-whipped-cream-frosting-and-filling.
Add second cake layer, bottom side up and frost.
Add third layer, bottom side up, and frost.
Add fourth layer , bottom side up and frost entire cake.
Decorate cake with the shaved Andes candys..
Chill cake at least 1 hour to set frosting before slicing.

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