Two boxes of Duncan Hines devil's food cake mix
Five eggs
3/4 cup oil
3/4 cup of sour cream
One and a half cups of water
1 teaspoon of peppermint extract

Mix all ingredients together and bake in 3 nine inch baking pans at 350° for 18 minutes

Peppermint buttercream icing:
Four sticks of salted butter softened
8 cups of powdered sugar
4 tablespoons of heavy cream
2 teaspoons of peppermint extract
1 teaspoon of clear vanilla extract

Mix 1 cup of powdered sugar at a time and then add peppermint and vanilla

Decorate with peppermint and chocolate bars