Instructions: This recipe first appeared in the Hersheys 1930 cookbook. It uses crushed peppermint candy for flavor.

Cream butter, sugar, and eggs until fluffy, and beat vigorously 3 minutes using high speed on the mixer. Combine flour, cocoa, baking soda, baking powder and salt; add alternately with milk to creamed mixture. Blend in crushed candy. Pour batter into 2 greased and floured 9 inch cake pans.

Bake at 350 degrees for 35 minutes. Cool 10 minutes before removing from pans. Ice cake with Cocoa Peppermint Icing.

Cocoa Peppermint Icing: Melt the butter in a saucepan; add the Cocoa and heat one minute or until smooth, stirring constantly. Alternately add sugar and milk, beating to a spreading consistency. Blend in vanilla and peppermint candy.

Makes about 2 1/2 cups icing or enough for an 8 or 9 inch layer cake.

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