Layered Peppermint Pound Cake

3	cups Gold Medal® all-purpose flour
1	teaspoon baking powder
1/4	teaspoon salt
2 3/4	cups granulated sugar
1 1/4	cups butter or margarine, softened
1	teaspoon vanilla or almond extract
5	eggs
1	cup evaporated milk
1 1/2	cups whipping (heavy) cream
1/4	cup powdered sugar
1/2	cup crushed hard peppermint candies

1.	Heat oven to 350ºF. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan. Mix flour, baking powder and salt; set aside.
2.	In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Pour into pan.
3.	Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan to wire rack. Cool completely, about 1 hour.
4.	In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Fold in peppermint candies.
5.	Cut cake horizontally into 3 layers. Spread 1 cup whipped cream mixture over 1 cake layer. Repeat with second layer. Top with remaining layer. Drop remaining whipped cream mixture in dollops on top of cake. Store in refrigerator.

(Recipe from: bettycrocker.com)