Peppermint Dream Cake

Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease bottoms of two 8-inch round baking pans. Line bottoms of pans with waxed paper; grease and lightly flour pans. Set pans aside. In a small bowl stir together flour, baking powder, and salt; set aside.

Preheat oven to 350°F. In a medium mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick and lemon colored. Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add flour mixture; beat on low to medium speed just until combined.

In a small saucepan heat and stir milk and butter over medium heat until butter melts. Add milk mixture and peppermint extract to batter, beating until combined. Divide batter in half. Pour half of the batter into one of the prepared baking pans. Stir red food coloring into the remaining batter. Pour red batter into the other baking pan.

Bake for 25 to 30 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove cakes from pans. Peel off waxed paper. Cool completely on wire racks. Cut each cake layer in half horizontally.

To assemble, place a white cake layer on a serving plate. Spread 3/4 cup of the frosting evenly over the cake. Top with a red cake layer; spread evenly with 3/4 cup of the frosting. Top with the remaining white cake layer; spread evenly with 3/4 cup frosting. Top with the red cake layer. Spread frosting over top and sides of cake. Sprinkle white chocolate curls and coarsely chopped candy canes over top of cake. Cover and chill for up to 4 hours. Cover and store any leftover cake in the refrigerator.