Mom's Chocolate Peppermint Torte

Cake:

2 c. sugar

1-3/4 c. glour

3/4 c. cocoa

1-1/2 t. baking powder

1 t. salt

2 eggs

1 c. milk

1/2 c.  vegetable oil

2 t. vanilla

1 c. boiling water

Combine dry ingredients, then add rest of ingredients EXCEPT boiling water and beat at medium speed for 2 min.  Stir in boiling water.

Bake in 3 9" cake pans well greased and floured for 20-25 min.

Cool for 10 min and turn out of pans

Filling:

1-1/2 c. cold whipping cream

1/2 c. powdered sugar

2/3 c. finely crushed candy cane or 1/2 t. mint extract

3/4 t. vanilla

3 drops red food color

Mix cream and sugar until stiff, gently fold in remaining ingredients until well blended

Cocoa Glaze

2 T. butter

2 T. Hershey's Cocoa

2 T. water

1 c. powdered sugar

1/2 t. vanilla 

melt butter over low heat in small saucepan, add cocoa and water, stir constantly until slightly thickened, remove from heat and gradually add sugar and vanilla beating with wire whisk until smooth and of spreading consistency, add additional water 1/2 t. water at a time prn

Assembly:

spread peppermint filling between laters, reserving 1/2 c. for garnish

Spread cocoa glaze over top of torte.

Refrigerate