1 pkg. devils food cake mix
1 tsp. mint extract
1 1/2 c. chilled whipping cream
1/4 c. powdered sugar
2 or 3 drops red food color
1/3 c. chopped peppermint candies
1 tub ready to spread chocolate frosting

Heat oven to 350 degrees. Grease and flour jellyroll pan, 15 1/2 x 10 1/2 x 1. Prepare cake mix as directed except stir 1 teaspoon mint extract into batter. Pour into pan. Bake as directed. Cool 10 minutes; remove from pan and cool completely. Cut cake crosswise into halves. Beat whipping cream and powdered sugar in a chilled bowl until stiff; add 1/4 teaspoon mint extract and the food color at the last minute of the beating. Stir in the peppermint candies. Fill in layers with 1/2 of the peppermint mixture; spread top with remaining mixture. Frost sides of cake with chocolate frosting. Refrigerate until set, 2 to 3 hours.