• Grease and flour two cake pans; set aside for now.

For the cake:

• In a large mixing bowl, cream together the butter, sugar, and eggs until well mixed and smooth; then beat on high speed for 3 minutes more.
• Mix together the flour, cocoa powder, baking soda, baking powder, and salt; add to creamed mixture alternately with the milk, blending well after each addition.
• Blend in the crushed candy canes.
• Spread batter evenly between the two cake pans and bake in a preheated 350° oven for 35 minutes.
• Cool for 10 minutes before slipping cakes from pan and allow them to cool completely before frosting them with chocolate peppermint frosting.

For the frosting:

• In a medium saucepan, melt the butter; stirring constantly.
• Add the cocoa powder and cook for about 1 minute until smooth; remove from heat.
• Beat in the powdered sugar and milk and continue beating (I do this by hand with a large wooden spoon or rotary egg beater) until mixture is smooth and of spreading consistency; add the vanilla and crushed candy canes and beat again until smooth.
• Spread between the layers and all around the top and sides of Chocolate Peppermint Candy Cake.