1 3/4 c. flour
2 c. sugar
3/4 c. cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs
1/2 c. oil
1 c. milk
2 tsp. vanilla
1/2 c. boiling water
1 1/2 c. heavy whipping cream, chilled
2/3 c. candy canes, crushed (approximately 8 medium sticks) or 1/2 tsp. mint extract
1/2 c. 10x sugar, powdered
3/4 tsp. vanilla
2 tbsp. butter
2 tbsp. cocoa powder
2 tbsp. water
1 c. 10x powdered sugar
1 1/2 tsp. vanilla

Cook first three ingredients on low heat; melt and stir. Gradually add powdered sugar and vanilla. Whip with wire whisk. Add additional water, 1/2 teaspoon at a time, to thin out glaze. Drizzle top and sides of cake.

I use a plastic bag and snip the corner to drizzle glaze. Refrigerate; tastes best cold.