PEPPERMINT ICING
1/4 c  Crisco
2 ts Margarine
3 c  Confectionary sugar, sifted
1/4 c  Milk
2 ts Peppermint extract

Cream shortenings; add sugar and milk alternately and beat well. Add
peppermint extract and whip at high speed for 5 minutes until fluffy.

CHOCOLATE FUDGE ICING: 1/2 c butter 1/4 c shortening 1/2 c cocoa 1 egg 3 c
confectionary sugar, sifted 1/3 c milk Cream shortenings and cocoa
together. Blend in vanilla and egg, beating well. Alternately add sugar and
milk, beating until smooth. Whip at high speed 5 minutes.

CAKE: Begin with your favorite chocolate 2-layer cake (either scratch or
prepackaged mix). Sprinkle each layer with 1/2 cup Creme de Menthe or
Peppermint Schnapps and allow to stand for 1 hour. Frost top and center
with peppermint icing. Frost sides with fudge icing. Garnish top of cake
with crushed peppermint hard candy and miniature peppermint wafers (either
York Peppermint patties, Andes creme de menthes, or similar).