Peppermint Candy Cake

2/3 c. margarine
1 2/3 c. sugar
3 eggs
1/2 tsp. vanilla
2 c. flour
2/3 c. cocoa
1 1/4 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1 1/3 c. water
1/2 c. crushed peppermint candy

Combine margarine, sugar, eggs and vanilla in large mixing bowl.
Beat on high for 3 minutes. Combine flour, cocoa, baking soda and
powder and salt. Add alternately with water to creamed mixture.
Blend just until combined; add candy. Pour into 2 greased and
floured round pans. Bake at 350 degrees for 30 to 35 minutes. Eat
plain or frost with vanilla icing. Garnish with crushed peppermint
candy.


Pink Peppermint Frosting

2 unbeaten egg whites
1/4 tsp. cream of tartar
1/4 tsp. lemon extract
Dash of salt
1 pkg. powdered sugar
1/3 c. butter, soft
Red food coloring
1/2 c. crushed peppermint stick candy

Beat with mixer at high speed until fairly stiff. Add gradually
(about a cup at a time), 1 package powdered sugar. Beat until
smooth. Scrape bowl often. Add: soft butter and a few drops of red
food coloring. Beat until well blended. Stir in: crushed
peppermint stick candy. Frost tops and sides of two 8 or 9 inch
layers.