White Chocolate Peppermint Cake

Ingredients:

Cake:

1 stick butter, softened
1 1/2 cups of sugar
4 eggs
¼ cup oil
¼ cup water
3/4 cup milk
1/4 cup White Chocolate Liqueur OPT: 1/4 cup water
¼ cup Whipped Cream Vodka  OPT: ¼ cup water
2 cups of all-purpose flour
1 tablespoon of baking powder
1/2 teaspoon of salt
1 pkg white chocolate instant pudding mix
2 TBSP Peppermint Schnapps OPT: ¼ tsp peppermint extract

 Filling:

8 oz cream cheese, softened
½ cup powdered sugar
¼ cup Peppermint schnapps OPT: 1 tsp peppermint extract
1/3 cup peppermint candies crushed fairly finely (About 10 candies)
1 cup heavy cream
OPT: red food coloring

 Frosting:

2 1/2 cups heavy cream
1/3 cup powdered sugar
¼ cup Whipped Cream flavored Vodka  OPT: 1 tsp vanilla extract

 Assembly:

3 TBSP White Chocolate Hot Cocoa (make according to package directions) mixed with 3 TBSP White Chocolate Liqueur OPT: use just the cocoa or skip this part altogether
2 TBSP White Chocolate Hot Cocoa mixed with 2 TBSP Peppermint Schnapps OPT: use just the cocoa or skip this part altogether

Directions:

Cake:

Preheat oven to 350 degrees. Grease and flour 3 9-inch round cake pans. 
Beat the softened butter with the sugar until smooth. 
Beat in the eggs, milk, water, oil and liqueur (or water). 
With mixers on low, incorporate the flour, baking powder, salt and pudding mix. Then raise speed to medium and beat for 2 minutes. 
Put 1/3 of the mix each into 2 of the baking pans. Mix the Peppermint Schnapps into the remaining 1/3 and pour into the third prepared pan. NOTE: WHEN PUTTING THIS PAN INTO THE OVEN AND WHEN TAKING IT OUT, REMEMBER WHICH PAN HOLDS THE PEPPERMINT LAYER. 
Bake for 20 to 25 minutes or until the center springs back to the touch. Cool in the pan for 10 minutes, then remove and cool completely.

 Filling:

Beat cream cheese, powdered sugar and peppermint schnapps until smooth. Mix in crushed candies. Add red food coloring if desired. 
In a separate bowl, beat heavy cream until stiff peaks form. 
Fold heavy cream into the cream cheese mixture.

  Frosting:

Beat all ingredients until stiff peaks form.

 Assembly:
Put one of the 2 layers without the peppermint onto a plate. Pierce the top with a fork and very slowly drizzle half of the cocoa/white chocolate liqueur mixture over the top and allow to sink in. 
Cover with ½ of the filling mixture. 
Put the layer of the cake with the peppermint in it on top, pierce and drizzle the cocoa/peppermint mixture and allow to sink in. Cover with the other half of the filling mixture. 
Top with final layer of cake, pierce and drizzle with the rest of the coca mixture. 
Frost sides and top with the frosting.  Decorate according to your preferences. 
Keep Refrigerated.

Source:  bakinginatornado.com