1 pkg. sour cream chocolate fudge frosting mix, dry
1 1/2 c. whipping cream
1 pkg. sour cream chocolate fudge cake mix
1/4 tsp. peppermint extract
1/2 c. crushed peppermint

In small mixer bowl, chill dry frosting mix and whipping cream at least 1 hour. Bake cake in 2 layer pans, 8 x 1 1/2 inches, as directed on package.

Add peppermint extract to frosting mixture; beat until stiff. Fill layers and frost cake. Sprinkle peppermint over top. Because of the whipping cream, refrigerate any leftover cake.

Makes one 2-layer 8 inch cake.