Heat oven to 350°F
(175°C). Grease and flour two 9-inch round baking pans or
one 13 x 9 x 2-inch baking pan.
For Cake: In medium bowl
mix together flour, cocoa, baking soda, salt and baking powder;
set aside.
In large bowl, combine
butter, sugar, eggs and vanilla and beat on high speed of mixer
3 minutes.
Add flour mixture alternately
with water to butter mixture, beating until blended. Stir in
crushed peppermint candy. Pour batter into prepared pans.
Bake 30 to 35 minutes
or until wooden pick inserted in center comes out clean. Cool
10 minutes; remove from pans to wire racks. Cool completely.
For Cocoa Buttercream
Frosting: In medium bowl beat butter, powdered sugar, cocoa,
milk and vanilla to spreading consistency, adding additional
milk, 1 teaspoon at a time, if needed. Frost sides and top of
cake. Garnish with additional crushed pepper candy.
