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

Heat oven to 350 degrees. Grease and flour jelly roll pan, 15 1/2 x 10 1/2 x 1 inches. Prepare cake mix as directed on package except stir in 1 teaspoon mint extract to 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 chilled bowl until stiff; add 1/4 teaspoon mint extract and the food color the last minute of beating. Stir in peppermint candies. Fill layers with half of the peppermint mixture; spread top with remaining peppermint mixture. Frost sides of cake with chocolate frosting. Refrigerate until set, 2 to 3 hours. Refrigerate any remaining dessert.