Whisk the egg whites until slightly stiff and
set aside. Combine the sugar, egg yolks, salt and oil and blend. Add the
remaining ingredients, folding in the egg whites last. Divide the batter
between two round baking tins and bake on the middle shelf of the oven for 25
minutes. Remove from the oven and turn the cakes out onto a wire rack to cool.
To make the icing,
combine the icing sugar and cocoa. Slowly add the butter and water, stirring
until blended. Sandwich the cakes together with a thin layer of icing. Use the
remaining icing to ice the entire cake. Decorate with the flaked Peppermint
Crisp™ and green glacé cherries.
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